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Prepare the vegetables: chop the carrot, celery, and onion
Heat extra virgin olive oil in a pot and sauté the carrot, celery, and onion
Add the sun-dried tomatoes and tomato paste to the pot
Pour in the vegetable stock and add the rosemary sprig
Add the borlotti beans to the pot
Bring to a simmer and cook until vegetables are tender
Take a few spoonfuls of the sauce and blitz them until smooth
Add the blitzed sauce back to the pot to create a creamy texture
Add the pasta mista and cook until al dente
Season with fine sea salt to taste
Garnish with fresh parsley and serve