Did you know that beans are a diet staple in all regions of the world where people tend to live longer lives, called Blue Zones? Yes, beans and longevity seem to go hand and hand. So, why not add some to your pasta? Don’t be intimidated by the long list of ingredients. Yes, there is a bit of chopping involved, but what makes this dish so flavorful and unique are all the different herbs and vegetables that give this pasta its fresh, vibrant flavor. Once you get the hang of it, I guarantee you’ll want to make it regularly.
Pasta Fagioli Primavera
- 1 zucchini sliced length-wise and cut into half-inch slices
- 1 yellow spring squash sliced length-wise and cut into half-inch slices
- 3 shallots sliced in rounds
- 3 carrots large, grated
- 8 cloves of garlic peeled and chopped
- 1 1/2 cups parsley chopped
- 1/4 cup basil chopped
- 1 can crushed tomatoes 28 oz can, drained and cut into large chunks
- 1 lb can whole peeled tomatoes drained and cut into large pieces
- 2 cups garbanzo bens cooked
- 1/2 cup white wine
- 1 cup pasta water
- 1 1/2 cup aged parmesan cheese
- 1/2 cup olive oil
- 1 lb chickpea pasta shells substitute orecchiette
- salt to taste
- If cooking your garbanzo beans, soak the raw beans the night before. Simmer for about 2 hours on the stovetop or in a slow cooker for 4 hours on low heat and 2 hours on high heat.
- Prep vegetables according to the ingredients list.
- In a stainless steel pot, bring water to a boil. Add salt until the water tastes salty. Add the pasta and cook until "al dente" (slightly undercooked and just a touch firm). Set aside 1 cup of pasta water, then drain the pasta. Dry out the pot.
- Put the pot back on the stove. Add 3 tbsp of olive oil and turn the heat up to medium. When it starts to sizzle, add garlic and shallots. Slowly let them brown, giving them an occasional stir. Once golden brown, add the wine and tomatoes. Bring to a boil and give everything a quick stir, then simmer for 15 minutes. Add the zucchini, yellow squash, carrots, garbanzo beans and 1 cup of parmesan cheese. Stir and let simmer for another 10 minutes.
- Add the pasta to the pot. Then, pour in half of the pasta water. The sauce should be thinner and more translucent than a traditional marinara. Add more water if necessary. Turn up the heat to medium-high and bring to a boil. Turn the heat off and stir in 1 cup of parsley and all of the basil.
- Transfer the pasta to a large family-style serving bowl and garnish with the remaining cheese and parsley.