Dinner · Italian · 10 min
Pasta Integrale con Fagioli Bianchi e Prosciutto Crudo
- Calories
- 692
- Protein
- 43g
- Carbs
- 88g
- Fat
- 21g
Ingredients
- 72.8 g whole-wheat pasta
- 82.4 g pomodorina pasta sauce with basil
- 0.3037 tbsp extra-virgin olive oil
- 0.25 tsp black pepper
- 0.25 tsp salt
- 10.4 g shallot
- 120 g canned white beans
- 5.2 g garlic
- 90.7 g prosciutto crudo
Method
- 011. Bring a pot of water to a boil, season with salt, and cook whole-wheat pasta until al dente. Reserve 1/2 cup of pasta water before draining.
- 022. Heat extra-virgin olive oil in a wide sauté pan over medium-low heat. Add minced shallots and garlic; sauté for 2 minutes until fragrant and translucent.
- 033. Add drained canned white beans and pomodorina pasta sauce to the pan. Simmer gently for 5 minutes to let flavors meld.
- 044. Slice prosciutto crudo into thin ribbons.
- 055. Add drained pasta to the sauté pan with sauce and beans. Splash in reserved pasta water as needed and toss vigorously to create an emulsified sauce that coats the pasta.
- 066. Remove pan from heat and gently fold in prosciutto ribbons so they soften gently in the residual heat.
- 077. Season with fresh black pepper and serve in a warm shallow bowl.
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