Tender, nutty, olive oil laden Lupini beans are married with al dente spaghetti and bruised rosemary for a craveable riff on the classic pasta e fagioli, a cozy dish of pasta and beans. We soak our Lupini beans overnight, before sending them off for a long, lazy trip to a warm oven. Lots of lemon zest, bay leaves, rosemary, and a whole head of garlic infuse the broth with brightness and rich flavor. The beans, alongside the soft cloves of garlic from the pot and a generous ladle of their broth, serve as a rustic sauce for coating the spaghetti. Impressively plant based, this pasta has all the lusciousness and depth that butter and cheese usually provide - all thanks to the Lupini beans and their zesty liquor.
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