Pisarei e Fasò with a Twist

Ingredients

• For the pasta: For the pasta:
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 100g (3.5 oz) fresh spinach, blanched and squeezed dry 100g (3.5 oz) fresh spinach, blanched and squeezed dry
• 1 large egg 1 large egg
• Salt, to taste Salt, to taste
• For the bean stew: For the bean stew:
• 250g (1 ¼ cups) dried borlotti beans, soaked overnight 250g (1 ¼ cups) dried borlotti beans, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 1 bay leaf 1 bay leaf
• 1 sprig of rosemary 1 sprig of rosemary
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 6g
• Protein: 16g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   In a food processor, combine the flour, blanched spinach, egg, and a pinch of salt. Pulse until the mixture forms a crumbly texture.
2. 2.
   Transfer the mixture to a clean surface and knead until a smooth dough forms. If the dough feels too dry, add a little water; if it feels too sticky, add a little flour. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   Meanwhile, drain and rinse the soaked borlotti beans. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the drained beans, diced tomatoes, bay leaf, rosemary, dried thyme, salt, and pepper to the pot. Stir well and bring to a simmer. Cover and cook for about 1 hour or until the beans are tender.
5. 5.
   While the stew is simmering, roll out the pasta dough into thin ropes, about 1 cm (0.4 inches) in diameter. Cut the ropes into small pieces, about 1 cm (0.4 inches) long.
6. 6.
   Gently press each piece of pasta with your thumb, creating small dumplings. Place the dumplings on a floured surface.
7. 7.
   Bring a large pot of salted water to a boil. Cook the dumplings in batches for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and transfer to a plate.
8. 8.
   Serve the spinach pisarei with a generous ladle of the bean stew. Garnish with freshly grated Parmesan cheese, if desired.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach quickly and squeeze out any excess moisture to prevent the pasta dough from becoming too wet.
• Borlotti beans — Soak the beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• If you prefer a smoother stew, you can blend a portion of the cooked beans and tomatoes before adding the pasta.
• For a burst of freshness, squeeze some lemon juice over the dish before serving.
• Feel free to add other vegetables like carrots or celery to the stew for added flavor and texture.
• If you're short on time, you can use store-bought pasta instead of making it from scratch.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will meld together even more, making it even more delicious.

Serving advice

Serve the Savory Spinach Pisarei e Fasò hot, garnished with freshly grated Parmesan cheese and a drizzle of extra virgin olive oil. Accompany it with a crusty bread to soak up the flavorful stew.

Presentation advice

Present the dish by arranging the dumplings neatly in a shallow bowl, with the bean stew poured over them. Sprinkle some chopped fresh herbs, such as parsley or basil, on top for a pop of color.