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They look and feel right with any large and fleshy type of bean.
The aroma brings to mind a meadow of wet grass, accentuated by the plump form of the pasta that expresses itself in a crescendo of new taste sensations. And I’m not exaggerating.
Give in to temptation.
Make a purée of beans, whichever type you prefer, remembering that each has its own personality. Some prefer to leave them whole. In a separate pan, cook cubes of tuna or monkfish, or any other fish you prefer, as long as it has firm flesh. Cook the mezzi rigatoni in abundant boiling water, drain and dress them in a large bowl with the beans and fish, adding extra virgin oil at the end.
If you sense that aroma of wet grass that I mentioned, let me know!
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