Whether you call it "pasta e fagioli," "pasta fazool" or "fasta pazul," you can't go wrong with chicken stock, seasonal veggies, beans and pasta in a stew thickened with day-old Italian bread and seasoned with salt, pepper, basil, oregano, rosemary and garlic, and finished of with a splash of olive oil and a healthy sprinkle of Parmigiano-Reggiano.
That's the recipe, and even a DUmmie couldn't mess it up. A handful of arugula would be most welcome.
Well then, I’m going to do a little kitchen work and make some fazool, pazul, fagioli. Sounds pretty darned good. Just one question; what kind of beans do you prefer?
I am impressed you know what arugula is!! :-)
(And no, lousy DUmmy trolls, it’s not a kind of spider, LOL!)