Bean Pasta

Ingredients

• 200 g thick beans (frozen or about 800 g fresh pods)
• Salt
• 1 small onion
• 1 Garlic clove
• 2 stalks celery
• 25 g arugula (0.25 bunch)
• 3 tbsp olive oil
• 150 g tortiglioni pasta (preferably whole wheat)
• 20 g pecorino cheese (1 piece)
• Pepper

Instructions

1. 1.

   Let thick beans thaw. Blanch in boiling salted water for 1 minute, drain, shock, and squeeze out the seeds (fresh seeds should cook for 7-8 minutes).

2. 2.

   Peel and finely dice onion. Peel garlic clove and slice thinly.

3. 3.

   Wash, trim, de-stem celery and cut into 5 mm cubes.

4. 4.

   Wash arugula, shake dry, remove stems, set aside 5 leaves. Blend arugula with 1½ tbsp olive oil to a fine puree.

5. 5.

   Slice remaining arugula into fine strips.

6. 6.

   Cook pasta according to package in plenty of boiling salted water until al dente. Six minutes before the end, heat remaining olive oil in a pan. Sauté onions, garlic and celery over medium heat for 3 minutes until translucent.

7. 7.

   Add bean seeds to the pan and sauté for 2 more minutes. Grate pecorino cheese.

8. 8.

   Drain pasta and mix with beans. Season with salt and pepper. Fold in arugula puree and strips. Sprinkle with grated pecorino.