Penne with Borlotti Beans

Ingredients for 2 servings:

• 250g penne
• 1 can of borlotti beans, 400 g
• 125 g pancetta, finely chopped, alternatively bacon or belly bacon
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 tbsp rosemary, finely chopped
• 1 tbsp sage, finely chopped
• 50 g hard cheese (Grana Padano), grated or sliced
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Boil water for the pasta. Open the can and drain the beans. In a pan with 1 tablespoon of olive oil, roast the pancetta and onions over medium heat. When the onions have taken on some color, add the garlic, rosemary, and sage and simmer for about 1 minute. Then add the beans. By now, the water for the pasta should be boiling. Add the pasta to the water and stir. Reduce the heat to medium. Cook the pasta according to the package instructions. Return to the pan: Mash 3/4 of the beans with a wooden spoon. Add 4-5 tablespoons of pasta water, or more if needed, to create a creamy sauce. When the pasta is cooked, strain and transfer to a bowl. Add the bean sauce, 2 tablespoons of olive oil, and the Grana Padano to the pasta. Stir, season with salt and pepper, and serve. Serve with a glass of Pinot Noir from Saint-Hippolyte.