In: All Recipes recipes19 March 2011
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Pasta and Beans has been my lunch today 🙂 A typical Italian dish with plenty of regional variants. With the Neapolitan recipe, like for other legumes, we cook the pasta directly inside the beans, and we get a really creamy dish, thanks to the starch released by the pasta during cooking. One more thing: we usually use mixed pasta shapes.
Anyway, this is the recipe we use at my home to make past e fasul (Neapolitan for Pasta and Beans), if you want to try, you won’t regret it 😉

Ingredients for 4 servings:
350 g of boiled borlotti cheap Prozac beans (they are similar to cranberry beans)
Colchicine without prescription 250 g of mixed pasta shapes buy Plan B
1 clove of garlic
1 stick of celery
6 cherry tomatoes
evo oil
black pepper

Preparation Time: 10 min.
Cooking Time: 20 min.
Total Time: 30 min.

How to make Pasta and Beans

Clean and prepare garlic, tomatoes, celery and basil.

Put the beans in a pot, and cover with water.

Add celery, garlic, tomatoes, basil, and some oil, and cook for about 10 minutes.

Bring to a point of boil, add in the mixed pasta shapes and some salt, and cook for additional 10 minutes.

Once ready, turn the gas off and add some freshly ground black pepper. Let rest for 5 minutes before preparing the plates.

Divide into the plates, and enjoy!

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