Orecchiette with beans and zucchini
11.5 oz Barilla Orecchiette
One can 7 oz Cannellini beans
5 tbsp onion
1 small zucchini
4 tbsp extra virgin olive oil
salt and pepper to taste
Chop the onion and sauté in a pan until golden with 1 tbsp of olive oil.
Add the Cannellini beans, a drop of water and cook for 5 minutes.
Blend in a mixer to obtain a creamy texture.
Dice the zucchini, sauté in the remaining oil and leave in the pan.
Cook the Orecchiette in abundant salted water, drain when al dente, sauté with the zucchini and the cream of Cannellini beans.