![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/pasta-e-fagioli/&media=https://blythesblog.com/wp-content/uploads/2015/12/Pasta-E-Fagioli-1920x850.jpg&description=Pasta E Fagioli is one of my favorite ways to make pasta. The beauty of this dish is that you can make the "puréed sauce" in the morning and then add the broth and pasta to it later. I love things that you can do ahead. Crusty bread is mandatory for this meal - I mean if you're gonna carb load, do it properly! data-pin-do=)
Pasta E Fagioli
December 5, 2015
Pasta E Fagioli is one of my favorite ways to make pasta. The beauty of this dish is that you can make the "puréed sauce" in the morning and then add the broth and pasta to it later. I love things that you can do ahead. Crusty bread is mandatory for this meal - I mean if you're gonna carb load, do it properly!
- Prep: 15 mins
- Cook: 20 mins
- Yields: 8 Servings
Ingredients
16 ounces campanelle (ruffle-edged pasta) or orecchiette
1 thick sliced baked ham (about 8 ounces), diced
2 large leeks, white and pale-green parts only, cleaned, split lengthwise, and thinly sliced crosswise
2 cans cannellini beans, rinsed and drained
Directions
1Bring a large stockpot of water to a boil, and cook pasta until al dente, about 8 minutes. Heat a 6 quart saucepan over medium high heat, and coat with olive oil cooking spray.
2Add ham, and sauté until beginning to brown, 1 to 2 minutes. Add garlic and leeks; reduce heat to medium low. Sauté until leeks have softened, about 5 minutes. Add beans; stir until well combined and beans are warm.
3Remove 1 cup of bean mixture; place in the bowl of a food processor with 1 can of chicken stock. Purée until smooth; return to saucepan. Add remaining chicken stock, scallions, and pepper. When very hot, after 2 to 3 minutes, stir in reserved pasta; cook until heated through. Garnish with chives and Parmesan, serve.
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