Modern Pasta e Fagioli

• 2 cups cooked kidney
• borlotti beans
• 4 tbsp. virgin olive oil
• 4 oz. pancetta, cut in 1/8-inch dice
• 1 md. red onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1/4 cup finely chopped flat leaf parsley
• 1/2 cup Basic Tomato Sauce
• 1 cup chicken stock
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 recipe Basic Fresh Egg Pasta
• 4 fl. oz. extra-virgin olive oil

1. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
2. Puree beans in a food processor until smooth and set aside.
3. In a soup pot, saute pancetta and onion in virgin olive oil until translucent, about 7 to 8 minutes.
4. Add garlic and parsley and cook 3 to 4 minutes until garlic is light brown.
5. Add bean puree, Basic Tomato Sauce and chicken stock and bring to a boil.
6. Simmer 5 minutes and season with salt and pepper.
7. Roll and cut the Basic fresh egg pasta dough into tagliatelle and break into 2-inch long pieces.
8. Drop broken pasta into boiling water and cook until al dente, 45 to 60 seconds.
9. Drain in a colander over sink and pour into the soup mixture.
10. Stir to mix well.
11. Serve hot or cold, drizzle with 1 ounce extra-virgin olive oil over top.

kidney, borlotti beans, virgin olive oil, pancetta, red onion, garlic, flat leaf parsley, tomato sauce, chicken stock, salt, freshly ground black pepper, recipe basic, extravirgin olive oil

Taken from www.foodgeeks.com/recipes/5354 (may not work)