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

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Vignarola (vegetable stew)

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

Crispy ham

80 g cured ham in slices, cut into pieces

Rigatoni

300 g pasta (e.g. rigatoni)
salted water, boiling
125 g mozzarella, cut into chunks
½ bunch flat-leaf parsley, finely chopped
Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

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.

Rigatoni

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

How-tos

Our recommendations

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.