Here’s a memory from my trip to Venice and Verona a few years back. (Remember travel? Sigh.) This is a regional version of Pasta e Fagioli, from Venice, which only became part of Italy about 150 years ago. This version is made with borlotti beans and long, flat pappardelle instead of the short, tubular ditalini I’m used to seeing in my local Italian-American restaurants.
Recipe: Pressure Cooker Venetian Pasta and Beans
Recipe Link: Pressure Cooker Venetian Pasta and Beans (Pasta e Fagioli alla Veneta)
Related Posts
Pressure Cooker Pasta and Bean Soup (Pasta e Fagioli, AKA Pasta Fazool)
Pressure Cooker Tuscan Bean Soup
Instant Pot Pasta con Ceci (Pasta with Chickpeas)
My other Instant Pot Pressure Cooker Recipes
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.
Questions? Made the Recipe? Leave a Comment