The star of this recipe is pappardelle, a wide pasta that embodies the essence of authentic Italian cuisine. Originating from southern Italy, pappardelle is traditionally hand-cut and offers a unique texture and flavor. This hearty dish combines tender pinto beans, savory pancetta, aromatic sage, and Parmesan cheese for a comforting...
Ingredients
Pinto beans500g
Dried pappardelle250g
Water
Dried mushrooms10g
Pancetta100g
Garlic2clove
leaves Sage6
Oil
Dried chili peppers (chiles de árbol)2
Pesto
Parmesan cheese100g
Nutrition (per serving)
Calories
613.1kcal (30.66%)
Protein
38.0g (75.9%)
Carbs
62.4g (22.69%)
Sugars
3.5g (6.9%)
Healthy Fat
10.8g
Unhealthy Fat
9.7g
% Daily Value based on a 2000 calorie diet
How to make Pappardelle with Beans and Cheese
Prepare the Beans
- Step 1
Soak the pinto beans in water overnight. After soaking, boil the beans until they are tender.
Cook the Pasta
- Step 1
Cook the dried pappardelle in the same pot with the beans, using the bean cooking water. Ensure the water is abundant and boiling.
Hydrate the Mushrooms
- Step 1
Soak the dried mushrooms in hot water until they are tender. Drain them, reserving the soaking liquid.
Prepare Ingredients
- Step 1
Chop the drained mushrooms into small pieces and dice the pancetta. Peel the garlic cloves.
Cook the Pancetta
- Step 1
Heat a large skillet and add some oil and the diced pancetta. Add the dried chili peppers and cook until the pancetta is browned and the fat has rendered.
Add Aromatics
- Step 1
Add the garlic cloves, mushrooms, and sage to the skillet. Sauté to combine the flavors.
Deglaze the Skillet
- Step 1
Deglaze the skillet with the reserved mushroom soaking liquid.
Combine and Finish
- Step 1
When the pappardelle is one minute away from being al dente, add the sautéed vegetables and pancetta to the pot. Finish cooking everything together.
Nutrition (per serving)
Nutrition (per serving)
Calories
613.1kcal (30.66%)
Protein
38.0g (75.9%)
Carbs
62.4g (22.69%)
Sugars
3.5g (6.9%)
Healthy Fat
10.8g
Unhealthy Fat
9.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a richer flavor, use fresh pappardelle instead of dried.
Ensure the beans are fully cooked and tender before adding the pasta to the pot.
Reserve some extra Parmesan cheese for garnish.
Adjust the amount of chili peppers based on your spice preference.
Serve immediately to enjoy the dish at its best temperature and texture.
FAQS
Can I use fresh pappardelle instead of dried?
Yes, fresh pappardelle can be used for a richer texture and flavor. Adjust the cooking time accordingly.
What can I substitute for pancetta?
You can use bacon or prosciutto as a substitute for pancetta, though the flavor profile may vary slightly.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave.
Can I make this dish vegetarian?
Yes, omit the pancetta and use vegetable broth instead of the mushroom soaking liquid for a vegetarian version.
What type of pesto works best for this recipe?
Traditional basil pesto pairs wonderfully with this dish, but you can experiment with other types like sun-dried tomato pesto.
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