Penne with chickpeas, split peas, and beans (Penette ai legumi) from Fagioli: The Bean Cuisine of Italy (page 90) by Judith Barrett

  • rosemary
  • red onions
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute French green lentils for Italian brown lentils, and cooked pinto beans or cooked cranberry beans for cooked borlotti beans.

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

  • Eat Your Books

    Can substitute French green lentils for Italian brown lentils, and cooked pinto beans or cooked cranberry beans for cooked borlotti beans.

  • kbrooks on January 26, 2025

    I made this with French lentils du pay, green split peas,cecci piccoli, and alubia Blanca beans from Rancho Gordo. Cooked the beans and cecci separately with garlic, onion, bay leaf, and sage. Saved the cooking liquid and included in the liquid called for in the recipe for more flavor. Italian tubetti for the pasta. Followed the recipe. Husband really liked this. I thought it was OK, but not very interesting. Certainly healthy with the legumes and veggies, but to my taste, missing something. The soup recipe on pg.84 is much tastier.

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