Whole Grain Fusillis in a Sauce of Beans, Celery and Green Pepper


Servings: 4
Prep time: 25
Cooking time: 40
INGREDIENTS
INSTRUCTIONS
  1. Tie with kitchen twine a handful of celery leaves, sprigs of parsley and thyme, bay leaves and pepper to form a garni bouquet.
  2. Gather the beans in a saucepan with the garni bouquet of herbs and cover with plenty of water, bring to a simmer and continue over low heat for about 40 minutes.
  3. Thinly slice the coasts of celery. In a skillet saute the chopped garlic with 2-3 tablespoons of olive oil, add the celery and cook for about 10 minutes.
  4. Toast the peppers in the oven at 210 ° C for 15-20 minutes, turning them often to darken them evenly. Once cooked, keep them for 10-15 minutes in a tightly closed bag, then clean them, cut them into cubes and season with freshly ground coriander, marjoram pastry, a pinch of salt and a tablespoon of olive oil.
  5. Drain the cooked beans and whisk half with a little of their cooking water to form a rather fluid cream. Finally, add to this the beans you left whole.
  6. Boil the pasta and drain not too dry, toss immediately with sautéed celery, cream of beans and peppers and marjoram.