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