Pasta e Fagioli
Pumped-Up with Prosciutto and Smoked Almond Pesto
By Cathi Iannone
INGREDIENTS
2, 15oz. cans of cannellini beans (do not drain)
5 cups of low sodium chicken broth
2 cups of fresh marinara sauce ( your favorite jar sauce, or see quick recipe below)
2 garlic cloves, crushed, then minced
2 tablespoons of fresh chopped parsley
½ pound of ditalini pasta, or any little whole wheat pasta
Grated Parmagiano Reggiano cheese for topping (to taste)
2-3 tablespoons of Prosciutto and Smoked Almond Pestos With Panache
PREPARATION
In a 12 inch sauté pan on medium heat, heat olive oil, cannellini beans, garlic, parsley, and Prosciutto and Smoked Almond Pestos With Panache. With a potato masher, smash about 1/4 of the cannellini beans, as this will help thicken the sauce as the dish blossoms. Add the chicken broth and parsley, then simmer for about 5-7 minutes to allow the mixture to thicken a little. Start to spoon in the marinara sauce to your desired taste. Some prefer their Pasta e Fagiole to be “whiter” and some prefer it more “red.” Add the marinara sauce to your liking. Stir in the grated cheese and simmer another 10 minutes. While the sauce is simmering, boil a half pound of small pasta, such as ditalini, or tubetetti, until el dente. Drain the pasta and toss with the sauce. Serve with more grated cheese, as desired. This dish is an Italian classic that is intensified by the Prosciutto and Smoked Almond Pesto! It is served as a “Primo” dish, or first course, and perfect around the holidays for those holiday dinner parties! Buon Appetito and Happy Pestos!!
Marinara Sauce:
1- 28 ounce can of crushed tomatoes
2 tablespoons of extra-virgin olive oil
4 cloves of smashed, then minced garlic
3 tablespoons of butter
½ teaspoon of chili pepper flakes
1/2 teaspoon of salt
5 basil leaves, chiffonade
Heat olive oil on medium-high in a suce pan. Add garlic and infuse for about one minute. Add tomatoes, butter, and chili pepper flakes. Simmer for about 8 minutes. The last couple of minutes, add the basil and simmer for a couple of minutes. Now you have fresh, vibrant marinara sauce!
