Beans and pasta from Six Seasons: A New Way with Vegetables (page 257) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alinutzamica on October 22, 2025

    Not my favourite meal, but my husband loved it!

  • clkandel on June 25, 2023

    Very easy to make and so tasty! I used Royal Corona beans - their large size and creamy center were perfect in this dish. I used canned Roma tomatoes and did add a little sugar to mellow out the tomato flavor somewhat.

  • purrviciouz on September 02, 2021

    I used diced tomatoes instead of crushed and I enjoyed the meaty texture among the beans and pasta. Good leftovers, I kept the pasta and bean mixtures separate in the fridge the combined just before serving to prevent the pasta getting to soggy.

  • patioweather on August 05, 2020

    This was a perfect meal for two people.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.