Rigatoni alla vignarola

Rigatoni alla vignarola

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 589 kcal
, Fat: 21 g
, Carbohydrate: 64 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Vignarola (vegetable stew)

450g fava beans, remove the beans from the pods (yields approx. 100 g)
salted water, boiling
2tbsp olive oil
2 spring onions incl. green parts, cut into thin rings
280g artichoke hearts in oil, drained, quartered
100g peas
6 green asparagus, tough lower section broken off, thinly sliced
1dl white wine
½ organic lemon, use grated zest only
1tsp salt
a little pepper

Crispy ham

80g cured ham in slices, cut into pieces


300g pasta (e.g. rigatoni)
salted water, boiling
125g mozzarella, cut into chunks
½bunch flat-leaf parsley, finely chopped
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How it's done

Vignarola (vegetable stew)

Cook the beans in salted water for approx. 3 mins. until just soft, remove, rinse with cold water, drain, remove the skins.

Heat the oil in a frying pan, add the onions, sauté for approx. 2 mins. Add the artichokes, peas, beans and asparagus, stir fry for approx. 4 mins. Pour in the wine, add the lemon zest, season, simmer for approx. 2 mins.

Crispy ham

In a non-stick frying pan, fry the cured ham for approx. 4 mins. until crispy, then drain on paper towels.


Cook the rigatoni in salted water until al dente, drain the pasta, reserve approx. 50 ml of the cooking water and set aside. Add the pasta and reserved cooking water to the vegetable stew, mix well. Add the mozzarella, crispy ham and parsley, mix.

Good to know
Tip: Serve with freshly grated Pecorino Romano


Peeling asparagus

Peeling asparagus

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