Pasta with cannellini beans is a very satiating recipe with all the nutrients we need. Legumes and cereals together ensure a complete intake of amino acids, the basis of the proteins. The fibers avoid dangerous picks of the blood sugar levels, the rosemary has a digestive effect while the chili pepper gives a spicy taste that goes well with the sweeter taste of the beans and is also an important source of antioxidants.
320 g of pasta, better linguine
2 cans of cannellini beans
3 sprigs of rosemary
Fresh chili pepper
Extra virgin olive oil
Cut the onion into thin slices and sauté in a frying pan with a little extra virgin olive oil. Add the cannellini beans, rinsed and drained, and the sprigs of rosemary. Cut a piece of chili pepper into slices and add in the pan. Cook for some minutes. In the meantime cook the linguine in boiling salt water, drain the pasta “al dente” and put the linguine in the pan with the sauce of cannellini, cook for a minute. Add a pinch of salt and remove the sprigs of rosemary. Serve with some leaves of rosemary as a decoration on the pasta. If you don’t want to use cannellini cans you can also use dry beans, soak them a whole night and then cook them the next day.