Easy high protein pasta recipe with Trasimeno beans from Umbria.

5 from 5 votes

Easy high protein pasta recipe with Trasimeno beans from Umbria.

This easy high protein pasta recipe with Trasimeno beans is so nutritious and delicious with a high fiber and protein boost from just plant-based protein. It makes a hearty easy weeknight meal for the whole family. You can serve it on it’s own which is great for busy weeknights but also as a side dish.

Prep Time5

Cook Time40

Total Time45

Course: Main Course, Side Dish

Cuisine: Central Italy, Italian, Mediterranean, Umbria

Keyword: cowpeas, high protein pasta, pasta with beans

Servings:

Calories: 698kcal

Author: Jacqui

Equipment

1 large pot to cook pasta
1 deep skillet or frying pan
1 sharp knife to chop onion

Ingredients

12 ounces high protein pasta
9 ounces small beans or black-eyed peas
1 onion (yellow or white)
1 sprig fresh rosemary
2 bay leaves optional
salt for pasta and to taste
freshly ground black pepper.
4 tablespoons extra virgin olive oil
1 tablespoon tomato concentrate (paste)

US Customary - Metric

Instructions

Rinse the beans to be sure there is no debris or stones. Boil 1Lt (2 pints) water in a saucepan or kettle.
Peel and chop the onion and sauté it in heated olive oil over a medium heat until it softens (about 1-2 minutes). Add the tomato concentrate and mix it into the onion.
Next add some fresh rosemary, bay leaves (if using) and salt to taste. Then put in the Trasimeno beans. Mix the beans with the onion over a low heat and then pour in enough of the hot water to just cover the beans.
Simmer the beans on a low-medium heat until cooked (about 30 minutes), stirring occasionally and adding more water if necessary. Taste test for doneness. Your beans may need longer.
When the beans are cooked, remove one third of them and a little of the liquid. Purée the beans with the cooking liquid in a food processor or put them in a deep bowl and use an immersion blender. Return the bean purée to the pan.
Mix the bean purée into the rest of the beans and simmer while you cook the high protein pasta.
Cook the pasta al dente in salted boiling water according to the package instructions. Save a cup of the pasta water and drain the pasta. Add it to the Trasimeno bean sauce.
Mix the high protein pasta and bean sauce together. You can add some of the saved pasta cooking water if the pasta sauce seems dry.
Serve immediately with some fresh rosemary leaves, freshly ground black pepper and a drizzle of olive oil.

Notes

Neither Trasimeno beans or black-eyed peas need to be soaked before cooking because they have a thinner skin and are smaller than other beans. They also cook faster. However, to reduce cooking time, you can soak for 1-2 hours or overnight if you wish. What you need to do is to rinse the beans to be sure there is no debris or stones.

Trasimeno beans aren't easy to find outside of Italy or even just Umbria. However, since they are a close relative to black-eyed peas, you can use the latter instead. Alternatively, use other field peas, black beans, pinto beans, small white beans or chickpeas.

Nutrition