Ingredients for 4 people:

• 320 g Senatore Cappelli fusilli
• 200 g dried borlotti beans
• 4 piccadilly tomatoes
• 1 bay leaf
• 300 g porcini mushrooms
• 1 garlic clove
• Extra virgin olive oil, salt, fresh parsley

Preparation:

Soak the beans for 24 hours. After draining and rinsing under running water, cook them covered in water for about 1.5 hours with the whole tomatoes previously blanched and peeled, along with the bay leaf; add salt at the end of cooking. Separately, clean the mushrooms, cut them into cubes, and sauté in a pan with a couple of tablespoons of oil and the garlic clove, adding parsley at the end of cooking. Take two generous ladles of beans from the pot and blend them into a cream with the tomatoes, cooking liquid, and a spoonful of oil. Cook the pasta al dente and sauté it for a minute in the pan with the mushrooms. Plate by placing the bean cream in the center and the pasta around it, decorating with whole beans and parsley leaves.