MUSTACCIONI RIGATI with Beans Cream Sauce

For 4 persons


  • 1 can white cannellini (15.5 oz) beans, rinsed
  • 200g walnuts
  • 480 ml vegetable broth
  • 5 garlic cloves, finely chopped
  • 2 teaspoons parsley, finely chopped
  • 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 lemon juice
  • Freshly ground black pepper
  • Kosher salt


Preheat the oven with 180°C. Place the baked paper on the tray, arrange the walnuts evenly on the tray, bake around 8-10 mins until the walnuts beginning to brown.

Let’s the walnuts cool down a little bit, and finely chopped, set aside.

Cook pasta in a large pot with boiling salted water, stirring occasionally, until very al dente, about 2 mins less than packaging instruction, drain and set aside.

Add the oil and chopped garlic in the pot with over medium-low heat, stirring occasionally, until oil around garlic is bubbling vigorously and garlic is beginning to brown, about 3 minutes.

Increase heat to medium, add the beans and cook, stirring occasionally, until beans are just beginning to take on color, about 3 minutes.

Add the vegetable broth to the pot with beans, using a wooden spoon, gently mash the beans.

Squeeze 1 lemon juice and add the chopped parsley into the mash beans, mix well to combine.

Transfer pasta to pot with beans; increase heat to medium-high, bring to a simmer, and cook, stirring gently with a wooden spoon, until sauce coats pasta, about 2 minutes.

Sprinkle baked walnuts on top.


Leave a Comment

Your email address will not be published.