Maltagliati with borlotti beans and rosemary gremolata

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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.

First published in 2023




Rosemary gremolata



Cook the pasta in boiling, salted water until al dente


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


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

First published in 2023

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