Vegetarian Recipes - Cavatelli with Beans and Wheat Recipe

  
 

Cavatelli with Beans and Wheat Recipe

 

Ingredients

 

Serves 6-8

  • 2 cups/250 g dried beans, soaked overnight and drained

  • 2 cloves garlic

  • 1 stalk celery, finely chopped

  • 2 firm-ripe tomatoes, coarsely chopped

  • 1 cup/180 g pearl barley

  • 4 tbsp extra-virgin olive oil

  • 4 leaves fresh basil, torn

  • 1 cup/250 g chopped tomatoes

  • 1 lb/500 g cavatelli

  • salt to taste

  • 1/2 cup/50 g freshly grated Parmesan cheese

Method:

  1. Cook the bean in a large pot of salted, boiling water with 1 clove of garlic, celery, and the coarsely chopped tomatoes until tender, about 1 hour.

  2. Stir in 2 tablespoons of oil and set aside.  Cook the pearl barley in 3 cups (750 ml) salted water for 25-30 minutes, or until tender. Drain and set aside.

  3. Finely chop the remaining clove of  garlic. Sauté the basil and garlic in the remaining oil in a large frying pan until the garlic is pale gold.

  4. Stir in the canned tomatoes and cook for about 20 minutes, or until the tomatoes have reduced.

  5. Cook the pasta in a large pot of salted, boiling water until al dente. Drain and add to the pan with the sauce.

  6. Mix in the beans and wheat. Sprinkle with the Parmesan and serve hot.