It’s the classic (and always funny to say) pasta, reimagined.
Instead of carb-loaded pasta, this recipe makes use of both cannellini and chickpeas for a fiber-filled spin on this great dish. What makes it really special is the copious amount of fresh black peppercorn and the savory melted Asiago and Parmesan cheese sauce. And by relying on canned beans, it saves time from having to cook the pasta, which makes this a real weeknight winner in my book.
Time You Need
- ~20-25 minutes
- Yields: ~5 servings
What You Need
- 2 cans of cannellini beans, drained and dried
- 1 can of chickpeas, drained and dried
- 1 cup of grated Asiago (+ extra for topping pasta after)
- 1 cup of grated Parmigiano-Reggiano (or freshly Parmesan shaved or grated)
- ~1 tbsp Olive oil
- 1 tbsp butter
- ~1 cup Chicken or vegetable stock
- Fresh basil, to top
- 1 tbsp Italian seasoning
- 3 tbsp minced garlic
- Garlic salt, to taste
- 2 tbsp black pepper
What You Do
- In a large saucepan or pot, warm beans over a medium-low heat, stirring occasionally. Season with Italian seasoning and salt to taste.
- In a separate saucepan over medium-high heat, add butter, olive oil, garlic, and black pepper. Cook pepper and garlic for 1-2 minutes, then add a cup of chicken broth.
- Gradually add in both cups of Asiago and Parmigiano-Reggiano, whisking to form a cheese sauce (Add more broth if the sauce becomes too thick).
- Bring to a slight boil, while stirring constantly.
- Once all cheese is added and sauce is semi-thick like a fondue, remove from heat.
- Then pour cheese sauce over the beans, and mix to coat evenly.
- Serve right away, topping with extra cheese and fresh basil. Enjoy!