Drive away with green broad beans and ricotta
10 recipes
Pasta with beans, potatoes and mussels
ingredients
servings
4
Mafalda, pasta
350 oz
Mussels
60 oz
Potatoes
150 oz
Borlotti beans
300 oz
Extra virgin olive oil
to taste
Garlic
4 wedges
Celery
1 stem
Fresh rosemary
4 sprigs
Salt
to taste
first courses from Italy
Pasta with beans, potatoes and mussels
Pasta with beans, potatoes and mussels
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty first dish that enhances the union between mussels and beans, accompanied by potatoes, loved by everyone!
preparation
step 1
Clean the mussels well and rinse them repeatedly in water until they are clear. In the pan pour oil, garlic and celery and brown. Pour mussels, close with the lid and cook for 3/4 minutes on medium high heat. The mussels will be cooked once opened.
step 2
Recover the water from the mussels, filter and use it to cook and soften the soaked beans the night before (rest of about 8 hours)
step 3
Blend the beans to obtain a cream that must be passed in a colander 1 or better 2 times.
step 4
Cook the beans and cook the diced potatoes of 1x1cm in boiling water with salt for 3 minutes.
step 5
Cook the short mafalde in water with a handful of coarse salt. Once cooked, sauté the pasta with the potatoes in a pan with a little olive oil flavored with rosemary. Leave some potatoes for the garnish.
step 6
Put the cream of beans on the bottom of the plate, with a ring put over the sautéed pasta, garnish with the mussels, the remaining potatoes, rosemary and a drizzle of olive oil with rosemary.
