A sort of salad pasta with legumes and fresh vegetables, summer pasta and beans is an irresistible dish!
In Naples the pasta and beans it is one of the most classic dishes that you can taste.
Prepared all year round, it is customary to use dried legumes for this preparation by putting them in water the day before in order to rehydrate them.
In the hottest periods, however, we rely on fresh products and one of these are the beans in the pods called "spollichini".
With these legumes you can, therefore, prepare a pasta and summer beans that will be a triumph of freshness and pleasure unique to taste absolutely.
Ingredients
- 500 gr fresh beans "spollichini"
- ½ clove of garlic
- 1 of celery
- a few leaves of fresh basil
- salt and pepper to taste
- 4-5 cherry tomatoes
- 1 tablespoon of extra virgin olive oil
- 300 gr semolina pasta (striped tubes)
We prepare the seasoning
Start preparing summer pasta and beans peeling fresh beans eliminating the pods. In a large pot, however, place the garlic and oil to heat and fry the celery stalk, which after being cleaned, must be cut into chunks. Also add i to the pot well washed tomatoes and cut in half. As soon as you have created a tasty sauce, take half of it and put it aside.
Cook the pasta
Add to the remaining sauce two glasses of water and cook, salt and pepper the beans for at least 40 minutes, adding water or broth when necessary. As soon as the beans are ready, season this sort of soup with the sauce previously taken and the basil leaves and blanch the tubes inside for the time indicated on the package. We serve freshly seasoned pasta and summer beans, if you want with a grated fresh salted ricotta.
