A comfort classic balancing the grounding energy of beans with the structure of short pasta. The key is to cook the pasta directly in the bean broth, allowing the released wheat starches to emulsify with the bean liquid, creating a thick, creamy sauce without any dairy.
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Beans. Cook soaked beans with rosemary and garlic until tender. Mash 1/3 of the beans into the water.
Flavor. Add tomato paste and the Parmesan rind to the pot.
The Pasta. Add the dry pasta directly into the bean liquid. Stir frequently.
The Emulsion. As the pasta cooks, the liquid will become very thick. Add hot water if necessary to keep it loose.
Finish. Turn off heat when pasta is al dente. Drizzle with raw olive oil and black pepper. Remove Parmesan rind.
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