Pipe rigate pasta with creamy green beans

I will present you with a creamy version of pipe rigate with green beans, which is a tasty variation for a first course by creating a green bean cream to dress the pasta. Here is the recipe:

Ingredients

• 320 g of pipe rigate
• 200 g of fresh green beans
• 1 medium potato
• 1 clove of garlic
• 2 tablespoons of extra virgin olive oil
• 50 g of grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• Pasta cooking water as needed

Preparation

1. Clean the green beans by removing the ends and strings and cut them into pieces. Peel the potato and cut it into small cubes.
2. In a large pot, sauté the garlic clove in extra virgin olive oil. When the garlic becomes golden, remove it from the pot.
3. Add the green beans and potatoes, sauté for a few minutes and then cover with water. Let it cook until the green beans and potatoes are soft.
4. In the meantime, bring another pot of salted water to a boil and cook the pipe rigate until al dente according to the package instructions, then drain them reserving some of the cooking water.
5. Once the green beans and potatoes are ready, blend them with an immersion blender adding some of the cooking water to obtain a smooth and even cream. Adjust salt and pepper to your taste.
6. Heat the green bean cream, add the pipe rigate and a little of the cooking water to keep the pasta creamy. Mix well to flavor the pasta with the green bean cream.
7. Serve the pipe rigate with green beans sprinkled with grated Parmesan cheese.

Curiosity

Pipe rigate are a type of pasta that, thanks to their “curved” shape and the presence of external ridges, collect and retain creamy dressings as in the case of the green bean puree we have prepared, transforming the dish into a harmonious meeting of flavors and textures.