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Categories:
shell pasta olive oil onion clove garlic cannellini beans vegetable stock heavy cream mint lemon juice beans Parmesan cheese
Viewed: 41 - Published at: 8 years agoIngredients
- 8 oz shell pasta
- 1 tbsp olive oil
- 1/2 None onion, finely chopped
- 1 clove garlic, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/4 cup vegetable stock
- 1 1/4 cups heavy cream
- 1/4 cup mint leaves, plus additional, to serve
- 2 tbsp lemon juice
- 2 cups frozen fava beans, thawed and peeled
- 1/2 cup shaved Parmesan cheese
Method
- Cook pasta in a large saucepan of boiling, salted water according to package directions. Drain well and return to pan. Keep warm.
- Meanwhile, heat oil in a large skillet on medium heat. Saute onion and garlic 3-4 mins, until tender.
- Stir in cannellini beans and stock. Reduce heat to low; simmer gently 3-4 mins. Add cream and return to simmer..
- Transfer to food processor with mint and lemon juice. Process until smooth. Season to taste.
- Add sauce, fava beans and 1/2 of the Parmesan cheese to hot pasta; toss to combine. Serve with remaining Parmesan cheese and additional mint leaves.
