Mussel pasta e fagioli
1 hr
Not Too Tricky
serves 6
About the recipe
Pasta e fagioli is classic Italian peasant food. It varies in consistency around the country, a little soupier in central Italy, getting thicker in the south. Various pasta shapes can be used, so it’s a great way to use up any odds and ends. In this expression, mussels, which are incredible value, a great source of protein and definitely something we should be eating more of, give incredible depth of flavour and make it taste and look exciting.
Ingredients
6 rashers of smoked streaky bacon
olive oil
1 large onion
3 cloves of garlic
½ a bunch of fresh flat-leaf parsley (15g)
3 carrots
1 good pinch of dried chilli flakes
1 x 400g tin of chopped tomatoes
1 x 400g tin of cannellini beans
1 lemon
300g mixed dried pasta shapes
1kg mussels, washed and debearded
extra virgin olive oil
Method
method