Here is the fairly light recipe if you want from Aunt Nicolina, excellent cook from our house.
Ingredients for 4 people:
-250 grams of fresh borlotti beans (soaked one day before in water)
-350 grams of ditalini type pasta called by us Nitaleddi
a tuft of wild fennel caught in the morning I recommend, beautiful, small, fresh and fragrant
-a fresh spring onion
-a clove of garlic
- extra virgin olive oil, salt, pepper as required.
Very complicated :-) first of all brown the garlic clove left to be removed in the oil with the small chopped spring onion, then insert the very small chopped fennel almost minced especially the stems and brown everything for at least 10 minutes, then insert the beans and let them flavor for another 5 minutes, then add a half liter of water and cook a 50 minutes (depends on the beans), see if there is no water in case add more because then after cooking the beans we would need them for also cook the pasta directly in the broth that has been created, but be careful not to crush the beans if you do not want them creamy, in this case take a couple and crush them if you like it more creamy but this recipe is very soupy so we turn them very little, and check the flavor.
Insert the pasta, mix everything and make sure there is enough water after the first 5 minutes, in case add a ladle of hot water and close the lid and cook over low heat.
When the pasta is al dente, turn off the heat and let it rest, the cooking of the pasta will finish by itself.
Serve in a nice terracotta bowl if you have seasoned it with a drizzle of fresh oil and a nice mince of black pepper.
Enjoy your meal