Fill a pot with water and add a little salt to taste. Bring to a boil. Once boiling, add your preferred pasta.

Meanwhile, heat 1 tablespoon of extra virgin olive oil in a skillet. When hot, add the chopped onion, rosemary, and sage (wash and dry them first). Sauté until they start to color, but do not let them burn.

Add the beans and stir occasionally.

Add a ladle of pasta cooking water to prevent the sauce from burning. I left the borlotti beans slightly firm, but you can cook them longer if you prefer. Add salt and pepper. When the beans are cooked to your liking, turn off the heat and remove the rosemary and sage.