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    Spaghetti recipe with beans


Spaghetti recipe with beans

This recipe is inspired on a pasta dish of Bill Buford, writer of the book ‘Hitte’ in which he describes his experiences as a student of the Italian top chef Mario Batali.

Keep in mind you prepare a lot of pasta, because it will never be enough!

Ingredients for the puree:
2 tsp Olive Oil Every Day
1 White onion
300 gr Broad beans
100 gr Butter (cold)

Ingredients for the butter sauce:
250 gr Butter
1 Shallot
2 Black peppercorns
1 dl white wine
2 tsp whipped cream

Other ingredients:
Fresh spaghetti
2 Hand of shelled beans
2 tsp Grated Pecorino cheese
Salt and pepper
Al Basilico olive oil

Add 2 tsp of olive oil in the pan, add the white onion and fry this for 4-5 minutes without letting the color change. After, add the broad beans from the freezer and fry for another 5 minutes. Gradually pour water to the pan until the beans are under water. Bring to the boil and let it set at a low fire for 20-25 minutes. Leave on the fire without adding more water, until the beans have a firm texture.

Puree the hot beans with a hand blender and add some cubes of butter at the same time. Put a cube of butter in the pan and fry the shallot for 2-3 minutes with the peppercorns. Add the wine and let it cook for one fourth. Stir the whipped cream through the sauce and let it cook for another 2 minutes. Take the pan of the fire.

Take a bigger pan, fill with water and bring to a boil. Blanche the fresh beans for 2-3 minutes. Meanwhile, cook the fresh spaghetti in another pan. Strain everything off and rinse the beans with cold water. Then, push them out of their skin. Mix the puree through the pasta, put on a plate and pour the butter sauce over it. Finish the dish with fresh broad beans, rocket, grated Pecorino cheese, pepper and salt. For the lovers: Al Basilico olive oil is also perfectly suitable as finishing touch!  

Written by - Lonneke Mulder

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