Archief voor categorie: the healthy life

wortel en hazelnootpesto

Linzenpasta met wortel-oregano-hazelnootpesto & bimi (vegan)

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22 juni 2019

Spaghettoni met shiitake en chilipepers

7 februari 2019

Dit gerecht is snel, eenvoudig en heel lekker. Ik heb de…

romanesco broccoli and plaice soup

Romeinse kerstavond soep met romanesco bloemkool en schol

23 december 2018

Voor de Italiaanse site Principessaplatessa.it, die voor…

Vegetarische / vegan “bolognese” saus

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24 juni 2018

Zoals de " " in de titel suggereert, is deze saus…

Paassalade met radicchio, peer, cashewnoten en avocado

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23 maart 2018

Deze elegante salade met aangename bitterzoete noten is…

Huisgemaakte chocoladepasta

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5 februari 2018

Vandaag de dag kunnen we VEEL kant-en-klaar voedsel kopen…

Thaise salade met zoete aardappel en courgette

Spaghetti van zoete aardappel en courgette met een Thais tintje

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30 juli 2017

Deze salade is geïnspireerd door de keuken van Thailand,…

bloemkool-amandelpesto

Zomerpasta met bloemkool-amandelpesto

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27 juli 2017

Deze zomerpasta is heerlijk, licht en…

chocolade mousse chocolate mousse

De chocolademousse die dacht een semifreddo te zijn (en die gelijk had ook)

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12 juni 2017

Hoera, het is Healthy Eating Week! Ik eet al altijd best…

bloemkoolsalade

Bloemkoolsalade uit De smaak van Sicilië van Ursula Ferrigno

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2 april 2017

Een paar dagen geleden kreeg ik het allerlaatste (2016) kookboek…

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Jan 1

🫘 After the excesses of the festivities, I love to go back to the simple, nourishing meals that are my favourite since I was a child. Like 𝘱𝘢𝘴𝘵𝘢 𝘦 𝘧𝘢𝘨𝘪𝘰𝘭𝘪, pasta with beans, a beloved family meal.

In the original recipe there’s also some diced lean pancetta or pieces of raw ham. You can use them for extra taste but with enough salt you won’t need them.

The beans need to be cooked until they’re still somewhat firm. The perfect balance of softness without mushiness.
You can soak and boil them, or use pre-cooked ones.

The type of pasta used for this dish is usually a short one: tubetti, ditali, penne or similar.

This is a simplified recipe without soffritto, the finely chopped mix of carrots, onion and celery.

For tastier results, use fresh herbs instead of dry ones.

🫘𝗦𝗜𝗠𝗣𝗟𝗘 𝗣𝗔𝗦𝗧𝗔 𝗘 𝗙𝗔𝗚𝗜𝗢𝗟𝗜🫘

Serves 2

150 gr. dried brown beans (or 300 gr. cooked)
2 cloves of garlic
3-4 bay leaves
1 sprig of thyme
1 sprig of rosemary
water
sea salt
e.v. olive oil
about 150 gr. of short pasta

Soak the beans in cold water for at least 8 hours. Rinse them well and put in a pan covered with abundant water.
If you use pre-cooked beans, rinse and cover them with (hot) water.

Add the herbs and the peeled garlic cloves, then put the pan on a very low heat with the lid on.
Leave to gently boil for about 1,5 hr. Check the pan from time to time: when the beans are getting softer but are not yet fully cooked, add some salt and let them boil further.

NOTE: the cooking time for pre-cooked beans is a lot shorter: just warm them up with water, garlic and herbs until they boil, then add the pasta.

Add the pasta and leave it to cook until al dente. Add some hot water regularly to avoid drying. The result has to be a little soupy without being as liquid as a real soup.
Taste and add some extra salt if necessary.

Serve with a drizzle of good olive oil.

#pastarecipe #pastaefagioli #italianrecipe #italianfood #foodphotography #easyrecipe #easymeals #italiancuisine #nikonphotography #nicolettatavella #beanrecipes

🫘 After the excesses of the festivities, I love to go back to the simple, nourishing meals that are my favourite since I was a child. Like 𝘱𝘢𝘴𝘵𝘢 𝘦 𝘧𝘢𝘨𝘪𝘰𝘭𝘪, pasta with beans, a beloved family meal.

In the original recipe there’s also some diced lean pancetta or pieces of raw ham. You can use them for extra taste but with enough salt you won’t need them.

The beans need to be cooked until they’re still somewhat firm. The perfect balance of softness without mushiness.

You can soak and boil them, or use pre-cooked ones.

The type of pasta used for this dish is usually a short one: tubetti, ditali, penne or similar.

This is a simplified recipe without soffritto, the finely chopped mix of carrots, onion and celery.

For tastier results, use fresh herbs instead of dry ones.

🫘𝗦𝗜𝗠𝗣𝗟𝗘 𝗣𝗔𝗦𝗧𝗔 𝗘 𝗙𝗔𝗚𝗜𝗢𝗟𝗜🫘

Serves 2

150 gr. dried brown beans (or 300 gr. cooked)

2 cloves of garlic

3-4 bay leaves

1 sprig of thyme

1 sprig of rosemary

water

sea salt

e.v. olive oil

about 150 gr. of short pasta

Soak the beans in cold water for at least 8 hours. Rinse them well and put in a pan covered with abundant water.

If you use pre-cooked beans, rinse and cover them with (hot) water.

Add the herbs and the peeled garlic cloves, then put the pan on a very low heat with the lid on.

Leave to gently boil for about 1,5 hr. Check the pan from time to time: when the beans are getting softer but are not yet fully cooked, add some salt and let them boil further.

NOTE: the cooking time for pre-cooked beans is a lot shorter: just warm them up with water, garlic and herbs until they boil, then add the pasta.

Add the pasta and leave it to cook until al dente. Add some hot water regularly to avoid drying. The result has to be a little soupy without being as liquid as a real soup.

Taste and add some extra salt if necessary.

Serve with a drizzle of good olive oil.

#pastarecipe #pastaefagioli #italianrecipe #italianfood #foodphotography #easyrecipe #easymeals #italiancuisine #nikonphotography #nicolettatavella #beanrecipes ...

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