1 pound pea beans
1 pound pasta
salt to tste
pepper to taste

3/4 pound grated Parmesan cheese

Soak pea beans in water over night.

Boil until soft.

Cook pasta about fifteen minutes and drain off water.

Mix beans, pasta, salt, pepper and tomato sauce (do not add meat to sauce) together in one pan.

Put on fire for five minutes.

Sprinkle grated cheese on each serving.

The recipe in this entry was first published in the "soup" section of the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view." Image -- Annibale Carrache: Eater of haricot beans, 16th century... P.S. Other variations of the "Pasta con fagiouli" recipe can be found in the category "X Italian Pasta Dishes" on this website.

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