Pasta e Fagioli
Pasta e Fagioli



  • 20g chopped shio kombu (kelp) seaweed
  • 600g podded borlotti beans
  • 2 tbsp olive oil
  • 3 shallots, sliced
  • 3 sliced garlic cloves
  • 400g tin of quality chopped tomatoes
  • 500ml veg stock
  • 450g ditalini pasta or similar
  • ½ bunch of basil, leaves torn
  • Grated parmesan
  • Pop half the seaweed in a saucepan with 1 litre of water and bring to the boil. Remove with a slotted spoon and set aside, then replace with the beans and simmer for 30 mins, or until tender. Set ¼ of the beans aside, and place the other ¾ of the beans and 2 cups of the cooking water into a blender, and whizz until smooth. Meanwhile, cook the shallots and garlic in the oil for 12 mins or until caramelised. Add the remaining seaweed, the soaked seaweed and tomatoes, and simmer for 5 mins.
  • Add the bean puree and stock to the pan, and simmer for a few mins. Meanwhile, cook the pasta in boiling salted water until al dente, then drain. Add the pasta and the reserved borlotti beans to the stock mixture, season to taste, then scatter with basil and more olive oil. Scatter with parmesan and serve immediately.
1 hr
4 serving

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