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Cacio e Pepe e Fagioli and Stuff


"I'm a little bit Italian, but I certainly can't say much in Italian. That's okay, because this recipe speaks for me. This was one of those, 'What can I do with what I have in the cupboard?' recipes, partially inspired by trying Cacio e Pepe ('Cheese and Pepper') earlier this year. It turned out great and I think you'll think so too! Serve with your favorite Italian main dish and enjoy!"
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30 m servings 251 cals
Original recipe yields 4 servings

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  1. Empty sweet peas and cannellini beans into a saucepan; cook and stir over medium-high heat until heated through and 1/3 of the liquid has evaporated, about 10 minutes. Stir butter into pea mixture until melted, 2 to 3 minutes. Reduce heat to medium.
  2. Stir Parmesan cheese and black pepper into pea mixture. Cook, stirring occasionally, until creamy and thickened, 5 to 10 minutes.

Nutrition Facts

Per Serving: 251 calories; 10.5 g fat; 25.3 g carbohydrates; 13.4 g protein; 28 mg cholesterol; 824 mg sodium. Full nutrition

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I sauteed a tablespoon of diced onion and small sprig of rosemary in butter, added a little chicken stock and wine first then the beans and peas and cooked as directed. Delizioso!

Made this recipe tonight as written. Very good dish. I ended up putting more pepper on it when at the dining table so will probably double the pepper when cooking next time. Thanks for the recipe

This would be a good side dish to go along with a main of choice. If I were to make this again I will saute some onions to add to the mixture and garnish with crispy bacon bits.