for 4 person

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, cut diagonally into thin slices
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 small pieces

Rigatoni

300 g	pasta
	salted water, boiling
125 g	mozzarella, cut into pieces
½ bunch	flat-leaf parsley, finely chopped

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.

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.

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