- 1 can of borlotti beans
- 4 dessertspoons of
extra virgin olive oil
- 1 shallot
- 1 carrot
- 1 stick of celery
- 200 g 1800 Pregiata Dimora tomato puree
- 500 g 1800 Pregiata Dimora pappardelle
Pour 3 spoonfuls of oil into a frying pan, cut the shallot up and finely chop the celery and carrot. Sauté the shallot and, once soft, add the chopped carrot and celery. Then add the fresh beans to the pan and cook over a low heat for about 10 minutes.
Pay particular attention to the cooking times of quality egg pasta, such as Cappelli di 1800 Pregiata Dimora Durum Wheat pappardelle. After 5 minutes, drain the pasta and toss in the pan with the sauce.
When the sauce has been absorbed by the pappardelle, serve this quality egg pasta.