Maltagliati with Fagiolina del Trasimeno and walnuts
Ingredients for 2 people
100g Fagiolina del Trasimeno (50 g per person)
100g Maltagliati (or another kind of pasta)
3 spoons of chopped nuts
10 tomatoes in oil
5 spoons of extra virgin olive oilORANGE
Method
Soak the Fagiolina del Trasimeno in a pot with cold water to eliminate impurities, then let it soak for 30 minutes.
Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.
Drain the Fagiolina, add one teaspoon of fine sea salt, one spoon of extra virgin olive oil and stir.
With a mixer, finely mince the tomatoes and the chopped nuts, then put them in saucepan with extra virgin olive oil.
In another pot put at least 2 litres of fresh cold water, bring to the boil, then add the Maltagliati and let in cook until “al dente” (check suitable cooking time on the pasta package)
When cooked, drain the maltagliati and pour into the pan with the tomatoes and nuts.
Warm it up 2 minutes and stir.
You can garnish with chopped parsley and serve.
