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Cavatelli with kidney beans and mussels (feeds 5)

400 gr. (14 oz.) DiGusti cavatelli, 400 gr. (14 oz.) mussels in the shell, 650 gr. (23oz.) kidney beans, 1 dl. (3 fl oz) DiGusti extra virgin olive oil, 1 tablespoon tomato paste, 1 clove of garlic, 1 chopped clove of garlic, 1 onion cut into rings, shallot, bay leaf, thyme, salt and pepper.


  • Cook the beans with the garlic and the shallot
  • Purée a third of this mixture with a hand blender. Put the rest of the beans aside.
  • Wash the mussels well
  • Boil the cavatelli as described on the package. Drain well.
  • Meanwhile, sauté the sliced onion rings and chopped garlic in olive oil
  • Add the mussels and boil for about 5 minutes on high heat with the lid on (the mussels are done when all the shells have opened)
  • Pour the puréed beans into a separate pan
  • Add to this a little of the moisture from the mussels, a tablespoon of tomato paste, salt and pepper to taste, thyme and a dash of olive oil
  • Bring the mixture to a boil and add the cavatelli and remaining beans.
  • Boil until the mixture goes smooth.
  • Finally, ladle the mussels on top and garnish with a dash of extra virgin olive oil
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