Pasta alla Genovese with Flageolet
We teamed up with Pastificio Boulder to bring you an easy, delicious dish that drives home the idea that simplicity reigns when using ingredients sourced for flavor and impact. We love the...
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Ingredients
- 1 cup cooked Flageolet beans (take 'em from dried to cooked with our guide)
- 1 lb high quality Fusilli, such as Pastificio Boulder's Heirloom Wheat Fusilli
- ¾ lb medium Yukon gold potatoes, peeled and cut in ¼-inch cubes
- ½ cup extra virgin olive oil, plus more as needed
- 1 clove of garlic
- 2 cups fresh basil leaves
- ¼ cup pine nuts
- ½ cup freshly grated Parmigiano Reggiano, plus more for seasoning
- Salt
- freshly ground black pepper
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