Ingredients:
- 1 tbs. pancetta
- 1.5 can of cannellini beans, drained
- ½ diced onion
- 4 tbs. oil
- Chopped parsley
- Rienzi Pasta #42 Pasta Shells
- Rienzi Pecorino Romano or Rienzi Parmesan grated cheese
Preparation:
Sauté pancetta and onion in olive oil until pancetta browns and onion becomes translucent. Add 1 can of cannellini beans and let it simmer for about 2 minutes. Take remaining cannellini beans and puree until smooth in a blender. Add puree to beans and pancetta. Cook pasta until al dente. Reserve a little bit of the pasta water. Add pasta to bean mixture and toss. If needed, add a little pasta water to loosen mixture. Transfer to platter and top with parsley and grated cheese.