For 4 people
200 g of mixed pasta 300 g of fresh beans 8 celery heart leaves 20 g of bacon 1 stick of celery ½ a carrot ½ an onion ½ a bay leaf 3 spoonfuls of extra virgin olive oil salt and black pepper
Cook the beans with the bacon, the bay leaf and the chopped celery, carrot and onion, without allowing them to dry. When cooked, discard all the flavourings and blend the beans in the cooking liquid to obtain a quite fluid cream. Season with salt.
Boil the pasta in plenty of salted water, cool it and add salt if necessary. Dress with a drizzle of oil.
Pour the bean cream into bowls and place the pasta on top, sprinkling with freshly ground pepper and a few celery leaves. Then drizzle with extra virgin olive oil.
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