Smitten Kitchen, a great foodie blog, has a recipe for gussied-up pasta e fagioli (pasta "fazool" for those of us who grew up with Italian-American grandparents)--pasta with beans, one of my Nana's standbys, and except for the fancy pasta and drizzle of rosemary oil, this is pretty much exactly how Nana did it, minus the food processor--she left the beans whole and other ingredients finely chopped...this brings me back to Nana's tiny kitchen on Auburn Place, Brooklyn:http://smittenkitchen.com/blog/2013/01/pasta-and-white-beans...I think I'll put it in the rotation for February.
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