6 oz PIENO Rotini cooked 2 minutes less than package directions.
10 oz cooked white beans
7 oz cooked fava beans
7 oz cubed onions
4 oz diced carrots
2 tbsp minced garlic
¼ cups olive oil
2 tbsp dried oregano
1 cup tomato puree
3 teaspoons of salts
½ teaspoons of black pepper
2 tbsp of sugar (or substitute)
2 oz spinach leaves
1 tbsp de thinly sliced parsley
1 tbsp de sliced basil
3.5 oz grated parmesan cheese (optional)
1 tbsp truffle oil
In a pot, heat olive oil, onion and garlic for 5 minutes.
Add oregano and white beans, followed by the tomato puree, cook for a couple of minutes. Add 2 liters of water. Finally, add carrot, salt, pepper and sugar. Cook until carrots are soft.
Add PIENO pasta to the pot, followed by fava beans, spinach, parsley and basil. Mix well and let sit for couple of minutes.
Serve in soup plates, add parmesan cheese and truffle oil on top. Enjoy.
PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.