20 Comments

Wow, this sounds reliably delicious, and nourishing and filling too! Thank you for sharing.

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Glad to hear -- I agree! Thanks for trying it out

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What a delightful one-pot meal! I used sweet onion RG chickpeas, and anelli. I love the versatility of this dish and can't wait to try variations.

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So glad you enjoyed!

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I also added half a chopped onion as you suggested.

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This was absolutely delish. I didn’t have fennel so I subbed yellow squash. I also used rotelli pasta. It was very tasty and easy too. I loved that it cooked in one pot.

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That sounds great - I wouldn’t have thought of that but now I’ve got to try!

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This looks so cozy and warming! Bean water = liquid gold.

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Agreed!

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i love your writing!

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Thank you ❤️

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Thanks, Lukas!

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Dear Lucas,

This seems like a very handy recipe. Could you suggest a couple of other vegetable combos to substitute for the fennel/asparagus?

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Frozen peas would work terrifically for the asparagus, or any tender spring vegetable that cooks quickly, or can be cut into small pieces and will cook quickly -- fava beans, snap peas, snow peas. And you can easily substitute half a sweet onion for the fennel.

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Yum! It's erie how you keep coming up with ideas that coincide will food prep I'm already doing! 😂 I just got done soaking 250 g of Mayocoba beans in my kefir whey with kelp slices, coriander seed, garlic & a guanillo pepper (no clue how that comes out... it's another "wtf is in the cabinet" idea 🤦🏼‍♀️), and I needed an inspiration on what to do with them once soaked. PAB dish it is! (pasta, asparagus,beans 🤤) It's overcast & gray here, too; so this will be perfect! Thanks!

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I am always so intrigued and inspired by your cooking, Sabine!

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Looks delicious! I love asparagus beans & pasta. I can't wait to make this dish ! Thank you for the recipe

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Hope you enjoy it, Lisa!

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Excellent recipe! Thanks, Lukas!

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Wow. This was delicious, Lukas. You’ve won me over as a fan.

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