Creamy Cannellini Bean Pasta With Leeks & Parmesan
  1. Slowly sauté leeks, shallots, and garlic in olive oil until soft

  2. Add half a can of beans and cook for 5 minutes

  3. Add chicken stock and reduce by half

  4. Remove from heat and blend smooth with a hand emulsifier

  5. Add butter, Parmesan, two pinches of salt, and remaining beans

  6. Return to heat for 10 minutes

  7. Boil fiorelli in heavily salted water until just before al dente

  8. Add pasta to sauce and continue cooking for 3 minutes

  9. Loosen with a ladle of pasta water if needed

  10. Serve with more grated Parmesan

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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