Homemade Pasta with Pancetta, Scarlet Runner Beans and Bok Choi

Great golly goodness. This is one of our top new personal recipes. Seriously. It is amazing. We’ve never been to Italy, but we imagine this as a classic Northern Italian meal, living off the essence of summer. Perhaps the Montepulciano d’Abruzzo we drank helped things along?

SOMETHING good is about to happen
SOMETHING good is about to happen

Make your pasta dough (enough for two people). Here’s how we do it, using a tried and true Alice Waters recipe. (Once you get to the rolling out stage, run the pasta thru your pasta machine.) Or, have some fettucine on hand.

Shell the scarlet runner beans, until you have about a cup and a half. You could also substitute a can of drained white kidney beans.

Cut up 1/4 cup of pancetta into little cubes (diced). Chop up six cloves of garlic. Chop up two tablespoons of summer savory (or rosemary as another option).

Put the pancetta in a fry pan, sauteeing over medium heat until the fat is ‘rendered’. That means you start seeing the fat pool. Then add the garlic and summer savory, and stir. Let it cook down.

Scarlet Runner Beans Turning to Purple
Scarlet Runner Beans Turning to Purple

Then add the scarlet runner beans. Once the beans turn purple (a few minutes later), add about 1 cup of stock. (Or, add the canned kidney beans if you’re doing those.)

Cook that mixture down for eight to ten minutes and season to taste with salt and pepper.
All the Pasta Toppings

Turn off the burner and finish rolling out the pasta dough. Boil the pasta until it’s done. Drain.

Once the pasta is done, turn the bean mixture back on to medium heat. Add two chopped bok chois and cook until it is wilted but not mushy. You can also substitute any leafy brassica – for example, arugula would also be lovely.

Plate the pasta on two dishes and top with the bean and bok choi mix.

Homemade Pasta with Scarlet Runner Beans, Pancetta and Bok Choi


  • 1 1/2 cup scarlet runner beans (or can of drained white cannelini beans)
  • Fettucine pasta for two
  • ¼ cup pancetta (cubed)
  • 6 cloves garlic
  • 2 tablespoons chopped fresh summer savory (or rosemary)
  • salt and pepper
  • 2 chopped bok choi (or leafy brassica of your choice, e.g.., arugula
  • fresh basil (chopped) (1 or 2 tablespoons)
  • fresh parsley (chopped) (1 or 2 tablespoons)
  • ¼ cup grated parmesan

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

5 thoughts on “Homemade Pasta with Pancetta, Scarlet Runner Beans and Bok Choi”

  1. I used my scarlet runner beans last night and made a succotash. The beans looked like Easter eggs as they changed from a brilliant pink to purple. Thanks for the inspiration.

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