“Pasta e Fagioli”

I am a bad blogger.

Really, really, bad blogger.

But in my defense, I’ve been studying for a tought exam…Which I ended up not taking, but that is a whole different story 😀

You know how sometimes a certain song reminds us of something?A place, a feeling, a person. I don’t have a straight association to a precise moment or person in my life for most foods, but for a few I do: I will always remember the first time I had lasagne, I thought they looked horrible and was sure I wouldn’t like them, but one bite was all it took for me to fall in love with them. Baked pasta will always be associated to my father, because he made the best. And this particular dish, pasta e fagioli ( Pasta and beans) will always remind me of my grandmother and our weekly dinners at my grandparents’ complete with manners–school.

Yup, and we were graded 😀

It was actually fun, although I don’t know if I would pass now!

Anyhow, this dish is a typical italian one ( I think from Milan, but am not sure) and a favourite of mine.

I had actually forgotten of it until my sister made it a few weeks ago, and I thought it would be selfish of me not to spread the love for it!

Pasta e Fagioli

Serves 4-5

1 onion

1 carrot

2 celery stalks

2 tsp olive oil

5 cups vegetable broth*

3 cups soaked borlotti beans, but not cooked

ca. 300 grams pasta of your choice

Vegetable broth

salt

*The amount of broth used depends on whether you prefer a thicker or soup-like consistency. I made a thicker version, so if you prefer it liquid-y add more broth

Finely dice onion, carrot and celery, sauté for 5-10 minutes on medium–low, until tender.

Add the vegetable broth and beans, salt the water, turn the flame up a bit.

Cook for approximately an hour, or until the beans are almost ready, adding broth if necessary.

Some 10 minutes before the beans are ready add the pasta, salt and broth if needed. The pasta should at least be covered by broth, or if you want it more like a soup add the desired amount of water.

As the pasta absorbs the water make sure to turn it often to insure no parts remain uncooked.

 

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Broccoli Pasta with Sun-dried Tomatoes and Sunflower Seeds

Quite the mouth-full name, heh?

Broccoli Pasta is probably the most made type of pasta in my house, we all love it.

We’ve obviously all experimented with it a bit, making slight variations in the recipe, adding new ingredients, changing some, all depending on the mood, and well….what’s in the fridge ;).

Lately I’ve been in a bit of a sunflower-seed period, so when my Cri and I were making the pasta I suggested adding some sunflower seeds. The seeds added just the right amount of crunch, and their flavour blended in perfectly with the rest. Winning combination!

Broccoli Pasta with Sun-dried Tomato and Sunflower Seeds

Serves 6

3/4 cup sunflower seeds

1 onion

1/2 tbsp olive oil

1/2 cup chopped sun-dried tomatoes

2 Broccoli heads

4 cups pasta

2 tsp olive oil

Toast the sunflower seeds until golden brown.

Dice the onion, sauté in 1/2 tbsp olive oil on medium-low for a few minutes, until translucent.

Meanwhile, boil the broccoli for 3-4 minutes in salty water, then chop it in bite-sized pieces.

Cook your pasta of choice (I used the same water I used for the broccoli, but added some more salt). Meanwhile, add the sun-dried tomatoes to the onion, mix well, and allow to cook for a few minutes. Toss in the Broccoli, and once the pasta is ready, add that too. Turn off the flame, add the sunflower seeds and the remaining oil, mix well and serve!

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WIAW

It’s that time of the week! And I even managed to take a picture at everything! shocking, I know :).

For a start, breakfast was peanut-butter oats with half a wacky cupcake and a glass of orange juice served in a fancy Shrek glass.

Lunch (yesterday’s dinner left overs) was enjoyed in between classes, cold because the cafeteria microwave is broken 😦

Thankfully, pesto pasta isn’t that bad cold! Along with the pasta I had 2 clementines

Which I also enjoyed, along with a piece of chocolate, as a pre-swim snack (more on the swim tomorrow!).

Finally, dinner was mexican style, my favourite!

In the tortillas went salad, beans, tomatoes and mexican salsa. As you can probably tell, I had some difficulty with closing my wrap, but the messier the better I think!!

And that’s all I had! I’m off to bed because exhausted, see y’all tomorrow!

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