Easy high protein pasta recipe with Trasimeno beans from Umbria.

Method9 steps · about 45 min

1. 1

   Step 1: Sort the dried Trasimeno cowpeas or black-eyed peas (9 oz), removing debris or stones, and rinse. The source says soaking is optional for these particular small cowpeas; if you choose to soak, allow 1–2 hours or overnight separately from the stated cooking guide. Heat 1 litre of water in a kettle or saucepan for cooking the beans.

   Uses 9 oz dried Trasimeno cowpeas or black-eyed peas · Water for rinsing the beans · 1 litre initial bean water

2. 2

   Step 2: Peel and chop the onion (1). Sauté it in the four tablespoons olive oil over medium heat for 1–2 minutes until softened. Stir in the tablespoon of tomato paste (1 tbsp).

   Uses 1 onion · 4 tbsp olive oil · 1 tbsp tomato paste

   
3. 3

   Step 3: Add the rosemary (1 sprig) sprig, optional bay leaves (2) and bean-seasoning salt to the onion pan. Stir in the rinsed cowpeas from step 1 over low heat, then add enough of the hot water prepared in step 1 to just cover the beans.

   Uses Sautéed onion, oil and tomato paste from step 2 · 1 sprig fresh rosemary · 2 bay leaves, if using · Salt to taste, for the beans · Sorted, rinsed cowpeas from step 1 · Enough of the hot litre from step 1 to just cover the beans

   
4. 4

   Step 4: Simmer the beans over low-medium heat, stirring occasionally, until fully tender. The source guide is about 30 minutes for its small cowpeas, but taste a bean and continue longer if needed. Top up with the remaining hot water from step 1 as necessary to prevent drying; add further water only if that initial litre runs out.

   Simmer beans · 30 minUses Cowpeas, onion, herbs and water from step 3 · Remaining water from the initial litre, if needed to keep beans covered · Further top-up water only if the initial litre runs out

5. 5

   Step 5: Remove the bay leaves and woody rosemary stem before blending. Lift out one third of the fully cooked beans and a little of their cooking liquid. Purée these beans and liquid until creamy; keep the other two thirds in the pan for step 6.

   Uses One third of the fully cooked beans from step 4 · A little bean cooking liquid from step 4

6. 6

   Step 6: Stir the bean purée into the remaining two thirds of whole cooked beans and gently simmer while cooking the pasta.

   Uses Purée of one third of the cooked beans from step 5 · The other two thirds of cooked beans and their pan liquid from step 4

7. 7

   Step 7: Cook the 12 oz high-protein pasta in salted boiling water according to its packet until al dente. Reserve 1 cup of cooking water, then drain and add the pasta to the creamy cowpea sauce.

   Uses Water for boiling the pasta · Salt for the pasta cooking water · 12 oz high-protein pasta · Recombined whole-bean and puréed-bean sauce from step 6

8. 8

   Step 8: Toss the pasta and bean sauce thoroughly. If dry, add a little of the cup of cooking water saved in step 7 until the sauce coats the pasta.

   Uses Cooked pasta and sauce combined in step 7 · A little of the cup reserved in step 7, only if needed

9. 9

   Step 9: Serve immediately with extra fresh rosemary leaves, freshly ground black pepper and a drizzle of extra olive oil. The bay leaves and woody herb stem were removed before blending and are not serving garnishes.

   Uses Tossed pasta and beans from step 8 · Extra fresh rosemary leaves for serving · freshly ground black pepper. · Extra olive oil for a serving drizzle