Pasta San Giuseppe

Ingredients 

1 pound of dry split peas 

1 pound of dry lentils 

1 can of fava beans (or use can use 

dry) 

1 can of chickpeas —drained and 

rinsed 

1 can of red kidney beans—drained 

and rinsed 

1 can of white kidney beans— 

drained and rinsed 

2 small cans of chopped tomatoes 

1 cauliflower—cut into small pieces 

1 broccoli cut into small pieces 

2 to 3 large anise bulbs cut into small pieces (save the fronds) 

4 small onions chopped 

Olive oil 

Salt and pepper

Directions

The first thing you are going to do is cook a little onion and 1 can of tomatoes, add 

some salt and pepper.  

Do the same in another pot.  

When nice and brown add 1 with 

split peas and the other with lentils.  

Fill each put up covering the peas and lentils.  

Bring to a boil and than simmer until soft but not mushy about 1 hour.  

In the meantime 

parboil your broccoli and cauliflower together in salted water-drain reserving some of 

the water.  

Next you are going to sauté the onion and the fennel together with some 

olive oil. 

Next you are going to put everything into a large pot. Make sure you add a 

little of the reserved water. 

Put the pot back on the stove and cook for a few minutes, 

add more salt and pepper.  

Cut up the fronds of the fennel and add a large amount to 

the pot.  

Boil at least 2 pounds of fresh fettuccini and mix into the pot.  

*This Pasta dish is normally served on St. Joseph’s day, but I don’t see why you can’t eat it 

anytime you would like.  The dish also makes enough to feed many—Enjoy!