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Foodgeek: |
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Rating: |
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Servings: |
4 to 6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 cups cooked kidney or borlotti beans
4 tbsp. virgin olive oil
4 oz. pancetta, cut in 1/8-inch dice
1 md. red onion, finely chopped
4 cloves garlic, thinly sliced
1/4 cup finely chopped flat leaf parsley
1/2 cup Basic Tomato Sauce
1 cup chicken stock
Salt, to taste
Freshly ground black pepper, to taste
1/2 recipe Basic Fresh Egg Pasta
4 fl. oz. extra-virgin olive oil
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Directions:
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Bring 6 quarts of water to a boil and add 2 tablespoons salt. Purée beans in a food processor until smooth and set aside. In a soup pot, sauté pancetta and onion in virgin olive oil until translucent, about 7 to 8 minutes. Add garlic and parsley and cook 3 to 4 minutes until garlic is light brown. Add bean puree, Basic Tomato Sauce and chicken stock and bring to a boil. Simmer 5 minutes and season with salt and pepper. Roll and cut the Basic fresh egg pasta dough into tagliatelle and break into 2-inch long pieces. Drop broken pasta into boiling water and cook until al dente, 45 to 60 seconds. Drain in a colander over sink and pour into the soup mixture. Stir to mix well. Serve hot or cold, drizzle with 1 ounce extra-virgin olive oil over top.
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