Green pasta e fagioli from Bon Appétit Magazine, September 2025: The Sports Issue (page 61)

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Notes about this recipe

  • MikeMcKay on June 03, 2026

    Somewhat disappointing but will try variations. Came together quickly. Bland. Lacked salt. Don’t skimp, as i did slightly on the pepper flakes. Grated parmesan added little to flavor, mostly coating spoons and bowls. Recommend shredded parm instead. The lemon is good. I'll always now use whole wheat pasta. My idea of a bunch of kale evidently differs from Bon Appétit's. I had too little, I think. Makes quite a bit (about 3.5 qts.) and improved a bit with two nights in the refrigerator.

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