Easy
40 min
Ingredients
- 400 g precooked cranberry “borlotti” beans
- 100 g Grana Padano Riserva
- 320 g short pasta
- 1 carrot
- 1 stalk celery
- 1 shallot
- 200 ml tomato purée
- extra virgin olive oil
- rosemary
- salt
- pepper
Preparation
In a saucepan, fry the chopped carrot, shallot and celery in a little olive oil.
Add the beans, rosemary, tomato purée and 1/2 litre of water and bring to a boil.
Cook for about 10 minutes over medium heat, then add the pasta and cook for the time indicated on the package, stirring and adding boiling water as necessary.
When cooked, serve immediately with a drizzle of olive oil and a sprinkle of Grana Padano Riserva.
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