Maltagliati with borlotti beans and rosemary gremolata
Maltagliati with borlotti beans and rosemary gremolata recipe is a perfect weeknight meal. Some of the beans are blended to make a creamy sauce, while some are left whole, adding texture.
- Cooking:
- Serves: 2 persons
Ingredients
- 200g ofmaltagliati pasta
- salt
- 400g ofMr Organic tinned borlotti beans
- olive oil, for cooking, plus extra to serve
- 3garlic cloves, peeled and smashed with the side of a knife
- 1tsprosemary leaves, chopped
- 1garlic clove, finely chopped
- 1lemon, zested
- Mr Organic extra virgin olive oil, to loosen
Instructions
Step 1
Cook the pasta in boiling, salted water until al denteStep 2
Transfer half the tin of borlotti beans to a small blender and whizz to a creamy consistency, adding a splash of water if necessaryStep 3
To make the rosemary gremolata, combine all the ingredients and mix wellStep 4
In a large, high sided frying pan over medium heat add a generous dash of olive oil. Add the garlic and cook for a couple of minutes, stirring, then remove the garlic cloves from the pan and discard themStep 5
Add the blended beans to the pan, along with a splash of the pasta water, stirring until creamy and emulsifiedStep 6
Add the cooked pasta and remaining beans, adding a splash more of the pasta water to ensure the pasta and beans are bound in a creamy sauceStep 7
Serve the pasta topped with the rosemary gremolata