Wednesday, January 4, 2012

Pasta e Fagioli

My pasta e fagioli is a beautiful, thick, hearty, and decidedly non-authentic dish. This dish has ground beef browned in minced garlic and a splash of olive oil. Once drained of excess fats, I added a large can of pink beans, boiled ditalini pasta, a large glass container of Muir Glen Garlic Roasted Garlic Organic Pasta Sauce, and the frozen remainder of the Asiago Cream sauce I made on New

Year's Eve since I had prepped it separately from the seafood and it had such a rich cheese flavor that perfectly suited this dish. I served this with roughly julienned carrots. They were woodsy and thick cored, extremely flavorful, quite earthy and I barely steamed them to keep them as close to raw as I could. I generally can't stand to eat a carrot raw. Don't know if it's the cold snap when you take a bite or the flavor, but I didn't want them fully steamed either. These turned out perfect!

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