A delicious marriage of creamy beans and mussels, this fragrant dish, adapted from a recipe in the Geometry of Pasta (Quirk Books, 2010), is made from a melange of mixed, leftover pasta, called pasta mista.
This recipe comes from Ristorante La Botte in Stresa.
This savory recipe highlights the Tuscan affinity for white beans.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
In autumn, markets in Italy begin to fill with such staple winter vegetables as broccoli rabe.