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Four Peppercorn Fettuccine with White Beans and Tomatoes

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Serving Size: 
  • 1 lb. Pappardelle’s Four Peppercorn Fettuccine
  • 1 cup dried cannellini beans or 1 can of cannellini beans
  • 6 tablespoons Bella Sol California Extra Virgin Olive Oil
  • 3 garlic cloves, chopped
  • 20 fresh sage leaves
  • 1-1/4 lb. ripe plum tomatoes, chopped*
  • Salt and freshly ground pepper, to taste

*Or use Pappardelle's (11 oz.) Marsala Cream Sauce

    1. If using dried beans, soak beans in cold water to cover for about 12 hours. Drain beans and transfer to a heavy saucepan. Add water to cover by about 1 inch and bring to boil over medium heat. Reduce heat to low and simmer very gently until beans are tender and most of the liquid has been absorbed, about 1-1/2 hours.
    2. When beans have cooked for 1 hour or, if using canned beans, in a large shallow saucepan heat the olive oil over low heat. Add garlic and sage leaves and sauté, stirring frequently, until garlic is translucent, about 2 minutes. Add tomatoes and season to taste with salt and pepper. (-Or- *Replace tomatoes with Pappardelle’s (11 oz.) Marsala Cream Sauce.) Simmer for about 20 minutes. Add beans, cover with lid slightly ajar, and simmer for 15 minutes.
    3. Meanwhile, cook pasta in a 4-5 quart pot of boiling salted water until barely al dente (about 6-8 minutes). Drain well and transfer pasta to saucepan containing beans. Raise heat to medium and stir well to coat pasta, about 1 minute.
    4. Arrange pasta on a warm platter and serve at once.

    From This Recipe

    $6.99 | 11 oz. container