Cavatelli with Mussels and White Beans
(0)
60 min
Under an hour
Knuspr-Küche
Eine köstliche Kombination aus dem Meer und dem Garten: Diese Cavatelli-Pasta mit frischen Miesmuscheln und cremigen weißen Bohnen ist ein echtes Highlight der italienischen Küche. Die Süße der Kirschtomaten und das Aroma von frischem Knoblauch und Petersilie runden dieses herzhafte Gericht perfekt ab. Ein einfaches, aber raffiniertes Abendessen, das Urlaubsgefühle weckt.
Ingredients
Preparation method
Preparation of the Beans
Soak the dried beans in plenty of water for about 12 hours (preferably overnight). Then drain the water and cook the beans in fresh water with a bay leaf for about 45 minutes until soft. Drain after cooking.
Preparation of the Pasta and Sauce
Cook the pasta al dente in plenty of salted water. Remove it from the water a little earlier, as it will finish cooking later in the pan. Set aside some pasta water.
Heat olive oil in a large pan. Peel the garlic, lightly crush it, and sauté it with the finely chopped parsley in the oil. Carefully open the mussels, add the meat along with the mussel juice to the pan.
Chef's tip
For a particularly authentic aroma, use high-quality extra virgin olive oil and ensure that the mussels are tightly closed before preparation.
Nutritional values
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