Servings:
4
Prep time:
25
Cooking time:
40
INGREDIENTS
- - 320 g of wholegrain fusilli
- - 250 g of beans
- - 2 bell peppers, red
- - 1 stalk of celery
- - 1 clove of garlic
- - 1 red pepper
- - 1 bunch of marjoram
- - 2 bay leaves
- - parsley
- - thyme
- - Extra virgin olive oil
- - salt
- - coriander
INSTRUCTIONS
- Tie with kitchen twine a handful of celery leaves, sprigs of parsley and thyme, bay leaves and pepper to form a garni bouquet.
- Gather the beans in a saucepan with the garni bouquet of herbs and cover with plenty of water, bring to a simmer and continue over low heat for about 40 minutes.
- Thinly slice the coasts of celery. In a skillet saute the chopped garlic with 2-3 tablespoons of olive oil, add the celery and cook for about 10 minutes.
- Toast the peppers in the oven at 210 ° C for 15-20 minutes, turning them often to darken them evenly. Once cooked, keep them for 10-15 minutes in a tightly closed bag, then clean them, cut them into cubes and season with freshly ground coriander, marjoram pastry, a pinch of salt and a tablespoon of olive oil.
- Drain the cooked beans and whisk half with a little of their cooking water to form a rather fluid cream. Finally, add to this the beans you left whole.
- Boil the pasta and drain not too dry, toss immediately with sautéed celery, cream of beans and peppers and marjoram.
