< PreviousWhen the beans are cooked, but still firm and al dente, remove them with a spider or slotted spoon and transfer to the other pot with the tomatoes. Season with salt and pepper to taste. At this point the consistency will be pretty thick, but if it’s excessively thick, add some water. Add the pasta to the pot and cook until al dente. (This is an unconventional way to cook pasta, but a classic one when we talk about pasta e fagioli. The pasta will release gluten in the pot and the result will be incredibly creamy.) Plate in four bowls. Finish with the Parmigiano, a drizzle of oil, and more black pepper. PA ST A F OR ALL SEA SONS 134Next >