Gluten Free Tagliatelle with Borlotti Beans
Recipes
![](https://jovialfoods.com/wp/wp-content/uploads/2017/01/GF_borlotti_tomato_pasta-3-1-1024x683-e1571338018415.jpg")
Ingredients
- 1 jar of jovial Borlotti Beans, drained but preserving liquid
- 3 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
- ⅓ cup onion, minced
- 1 clove garlic, minced
- 2 ounces of diced pancetta
- 1 sprig of fresh rosemary
- 1 jar of jovial Crushed Tomatoes
- ¼ teaspoon salt, plus more for salting the pasta cooking water
- 1 box of jovial Gluten Free Brown Rice Tagliatelle
- Parmigiano Reggiano for serving
Instructions
- Set a fine mesh strainer over a medium bowl and add the beans, catching the liquid in the bowl. Add ½ up of beans to the bowl and set aside the remaining beans in a small bow. With a fork, mash the beans into liquid to a creamy consistency.
- In a large skillet sauté the oil, onions, garlic, pancetta and rosemary for 3 minutes on medium-low heat.
- Stir in tomatoes, add the salt and the crushed beans with the strained liquid to skillet and simmer for 15 minutes on low, stirring frequently.
- Remove sprig of rosemary and add the reserved whole beans to skillet and simmer 10 more minutes, stirring frequently.
- Bring 3 quarts of water to a boil, add 1 tablespoon of salt (or amount desired), add tagliatelle to water and cook for 10 minutes.
- Drain the pasta, add to skillet and stir-fry for 30 seconds until pasta has absorbed the sauce.
- Serve with grated Parmigiano Reggiano cheese.
Tips
For an equally delicious vegetarian version omit the pancetta in step 2.
1 Comment