Maltagliati with borlotti beans and rosemary gremolata
This simple, classic dish using Mr Organic borlotti beans is made with maltagliati, a pasta made from irregular ‘trimmings’, which originated in the Emilia-Romagna region of Italy. Some of the beans are blended to make a creamy sauce, while some are left whole, adding texture. The rosemary gremolata freshens everything with its punchy, fragrant flavours.
Ingredients
Metric
Imperial
- 200g of maltagliati pasta
- salt
- 400g of tinned borlotti beans
- olive oil, for cooking, plus extra to serve
- 3 garlic cloves, peeled and smashed with the side of a knife
Rosemary gremolata
- 1 tsp rosemary leaves, chopped
- 1 garlic clove, finely chopped
- 1 lemon, zested
- extra virgin olive oil, to loosen
Method
Cook the pasta in boiling, salted water until al dente
- 200g of maltagliati pasta
- salt
Transfer half the tin of borlotti beans to a small blender and whizz to a creamy consistency, adding a splash of water if necessary
- 400g of tinned borlotti beans
To make the rosemary gremolata, combine all the ingredients and mix well
- 1 tsp rosemary leaves, chopped
- 1 garlic clove, finely chopped
- 1 lemon, zested
- extra virgin olive oil, to loosen
In a large, high sided frying pan over medium heat add a generous dash of olive oil. Add the garlic and cook for a couple of minutes, stirring, then remove the garlic cloves from the pan and discard them
- olive oil, for cooking, plus extra to serve
- 3 garlic cloves, peeled and smashed with the side of a knife
Add the blended beans to the pan, along with a splash of the pasta water, stirring until creamy and emulsified
Add the cooked pasta and remaining beans, adding a splash more of the pasta water to ensure the pasta and beans are bound in a creamy sauce
Serve the pasta topped with the rosemary gremolata
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