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capunti pasta served with broccoli puree and chilli roasted black beans

Capunti with Broccoli and Roasted Black Beans

Chewy pea pod shaped pasta, with a creamy broccoli purée and crispy roasted chilli black beans. Simple perfection!
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Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: black beans, broccoli, capunti, chilli, durum semolina, eggless, Pasta
Servings: 3
Calories: 786kcal

Equipment

  • Food processor

Ingredients

Pasta

  • 240 g 00 flour
  • 120 g semolina flour
  • 220 ml warm water

Broccoli Purée

  • 1/4 tsp baking soda
  • 2 large heads broccoli chopped into florets, stem peeled and chopped roughly
  • 60 g butter
  • 20 g Parmigiano Reggiano
  • 1 tbsp lemon juice
  • Salt to taste

Roasted Black Beans

  • 150 g black beans rinsed and drained
  • 1 tsp olive oil extra virgin
  • 2 tsp dried red chilli
  • Salt to taste

Instructions

  • Mix the flours together and then gradually add the water until the dough holds together in a ragged ball without sticking to your hands or your work surface. Knead for 10 minutes, then seal in cling wrap and rest for 30 minutes away from heat and direct sunlight.
  • Roll the dough out into thin sausages, around 1cm thick, and then chop into 4-5cm lengths.
    pasta ropes being cut into small pieces
  • Use the tips of your middle three fingers to make indentations running the length of each piece; push down and then pull gently towards yourself. Transfer to lightly floured baking paper lined trays as they're formed.
    capunti pasta being pressed by fingers
  • For the sauce, begin by preheating the oven to 200 degrees Celsius.
  • Add around one inch of water to a large pot, stir in the baking soda and a pinch of salt, and bring to a vigorous boil. Cook the broccoli for 6-8 minutes until tender.
  • While the broccoli is still warm, add all purée ingredients into a food processor or blender, and blitz until smooth.
    bowl of broccoli puree on a chopping board
  • Toss the black beans in the olive oil, and spread out thinly on a baking paper-lined oven tray. Roast for 30-40 minutes, shuffling them around regularly.
    close up of chilli roasted black beans
  • To cook the capunti, drop them into a large pot of lightly salted and vigorously boiling water, and cook until no raw white dough is visible when cut across.
  • Drain the pasta, toss through the purée, and serve with the black beans sprinkled on top.
    angled photo of capunti pasta served with broccoli puree and chilli roasted black beans

Nutrition

Calories: 786kcal | Carbohydrates: 121.8g | Protein: 26.5g | Fat: 21.2g | Saturated Fat: 11.8g | Cholesterol: 48mg | Sodium: 289mg | Potassium: 918mg | Fiber: 11.4g | Sugar: 1.4g | Calcium: 148mg | Iron: 8mg
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