Jacques Pépin's Secret to Tasty Pasta Fagioli Recipe | Cooking at Home | KQED

cannellini beans

🥗Healthier: great northern beans

💰Cheaper: pinto beans

Pinto beans are often more affordable and still provide a creamy texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Heat 2 tablespoons of olive oil in a pan.

Add 3/4 cup of pancetta and sauté for a couple of minutes.

Add 1 cup of chopped onion to the pan.

Crush 3 cloves of garlic and add about 1 tablespoon of chopped garlic to the pan.

Cook for 2-3 minutes until browned.

Pour in 1.5 cups of chicken stock and 1.25 cups of diced tomato.

Add salt and pepper, about half a teaspoon each.

Drain a can of cannellini beans (about 1 pound) and add to the mixture, reserving some juice.

Bring the mixture to a boil.

Add 1 cup of penne pasta (about 4 ounces) and continue boiling.

Cover the pot to prevent too much liquid from evaporating while the pasta cooks for about 20 minutes.

Add the reserved bean juice if needed during cooking.

At the end, stir in 1 tablespoon of butter for richness.

Add 2 tablespoons of chives or parsley for garnish.

Taste for seasoning and adjust with more pepper if needed.

Serve with Parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens