Gluten Free Tagliatelle with Borlotti Beans

Instructions

1. Set a fine mesh strainer over a medium bowl and add the beans, catching the liquid in the bowl. Add ½ cup of beans to the bowl and set aside the remaining beans in a small bowl. With a fork, mash the beans into liquid to a creamy consistency.
2. In a large skillet sauté the oil, onions, garlic, pancetta and rosemary for 3 minutes on medium-low heat.
3. Stir in tomatoes, add the salt and the crushed beans with the strained liquid to skillet and simmer for 15 minutes on low, stirring frequently.
4. Remove sprig of rosemary and add the reserved whole beans to the skillet and simmer 10 more minutes, stirring frequently.
5. Bring 3 quarts of water to a boil, add 1 tablespoon of salt (or amount desired), add tagliatelle to water, and cook for 10 minutes.
6. Drain the pasta, add to the skillet, and stir-fry for 30 seconds until the pasta has absorbed the sauce.
7. Serve with grated Parmigiano Reggiano cheese.