I am not one to time my food posts with whatever made up national holiday it is like some of the *kewl* bloggers do.
UNTIL TODAY, SUCKERS!!!! Take that, better bloggers!!!
I mean, it was a complete accident, but apparently today is National Pasta Day.
Like all of these fake holidays, I feel like the same ones come around 8 times a year. I’m not complaining. I try to celebrate things like tacos, cookies and pizza on the daily. I appreciate these excuses. But who started this? Like, who was the guy that was eating a nice seafood bisque one crisp autumn night and was like “Wow, yes, from now until the end of the time we, as a country, should celebrate seafood bisque on this day annually.” Seafood bisque day is 10/19, by the way. I was trying to think of what day I would create and immediately thought of the unsung hero of everyone’s favorite dish and also just the best vegetable there is – the onion. I Googled and SOMEONE ALREADY THOUGHT OF THIS, OF COURSE. At least my baby boos (onions) are getting their moment in the sun on June 27 of each year.
Bless, there is even a day for the rutabaga, like when will this madness stop.
Time: 45 minutes (prep + cooking) | Serves: 4-6
- 1 package of pasta
- 1 can of chickpeas
- 1 can of cannellini beans
- 1 onion, chopped
- 3 stalks of celery, chopped
- 3 carrots, peeled + chopped
- 4 tbsp. of garlic
- 28 oz. can of crushed tomatoes
- 1 container of vegetable broth
- 1/4 cup of fresh basil, chiffonaded
- 1 tbsp. of crushed red pepper
- 1 tsp. of italian seasoning
- S+P, to taste
- 1 tbsp. of olive oil
- Add oil to whatever brand of quick pressure cooker you have + set to saute
- Add onion + S+P, cook 3-4 minutes
- Add celery + carrot + S+P, cook another 3-4 minutes
- Add garlic, cook another minute
- Add in pasta + tomatoes + vegetable broth + beans + red pepper + italian seasoning + S+P
- Close the lid + pressure cook on high for 4 minutes, let the steam release naturally for 5 minutes, then flip the lil switch + let the rest of the steam release
- Stir in basil + more S+P to your tastes
- Serve warm
- To cook on the stovetop, just saute your veg in a skillet over medium heat, add all ingredients except pasta from the pasta step (boil your pasta separately) + cook for like 20 minutes, then add pasta + basil + serve!
- Contort body into shape of favorite noodle + have sweetie gently pour pasta fagioli around your body + become one with the dish
Adapted from here!
7 thoughts on “Pasta Fagioli”
Looks great, thanks for sharing.
Wow this looks great. Can’t wait to make it
And on the plus side, you’ll be able to dish that one out on St Patrick’s Day too! 🙂 😉
Great idea of combining chickpeas and cannellini.