Pasta and beans with black olive pâté, a healthy and nutritious dish perfect for staying healthy.

PASTA AND BEANS RECIPE –

Typical dish of the peasant tradition, the pasta and beans It's a nutritious and healthy recipe, to be served often to stay healthy. Beans are in fact a type of vegetable nutritionally complete: they contain significant quantities of phosphorus, iron, potassium, calcium and vitamins A, B and C. They have a high satiating power and, thanks to the high content of fibers, promote the intestinal regularityThe only contraindication: the caloric content.

Furthermore, before cooking, soak the beans in cold water for at least an hour: this causes some substances generally contained in all different types of beans, called cyanogenic glucosides, to be released into the water, which can cause some mild intestinal discomfort.

ALSO READ: Bean Hummus: The Half-Hour Recipe

PASTA AND BEANS RECIPE WITH BLACK OLIVE Pâté –

There are several regional variations of pasta e fagioli, but in any case, it is a dish that requires few and simple ingredients to prepare. In particular, the one we propose is: Pasta and beans recipe with black olive pâté by chef Simone Salvini: and there's also a video recipe.

Ingredients

• 100g tubes of spelt flour
• 400g of boiled cannellini beans and their cooking water
• 2 carrots
• 2 ribs of celery
• 1 sprig of rosemary
• 2 bay leaves
• 4 sage leaves
• Chopped fresh aromatic herbs to taste
• Raw carrot cubes to taste
• Extra virgin olive oil to taste
• 1 whole dried chili pepper
• 1 jar of black olive pâté
• Lemon zest to taste

Preparation

- Peel and roughly chop both the carrot and the celery, brown the vegetables with a little oil, together with the rosemary, the sage and bay leaves for 5 minutes. Add the cooked beans (except a handful to set aside) and the cooking water.

- Cook over low heat for 15 minutes, stirring occasionally. Remove from the heat, discard the rosemary, sage, and bay leaves, and blend until smooth. Add the bean cooking water if necessary, season with salt, and keep warm.

- Cook the pasta in the lightly salted bean cooking water, drain, and season with a drizzle of extra virgin olive oil. Keep warm.

- Dilute the pate with olive black with a few drops of spicy oil and finely chopped lemon peel.
Serve the hot bean cream on the bottom of the bowls, continue with the pasta, the cubes of carrot and a few whole beans tossed in chopped herbs. Finish with quenelles of lightened black olive pâté.

VIDEO RECIPE FOR PASTA AND BEANS WITH BLACK OLIVE Pâté:

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