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Lumaconi rigati with loin of pork and beans

Method

1- Leave the beans to soak for 12 hours. Peel the onion and slice and peel the clove of garlic. Dice the bacon and the loin of pork and keep on one side. Blanch the tomatoes, remove the skin, seeds and juice and chop. Wash the parsley, dry on a cloth and chop.
2- Drain the beans, put them in a saucepan, add the bay leaf, half the sliced onion, the clove of garlic, cover with plenty of cold water and cook on a medium heat for about an hour; season the beans with salt almost at the end of the cooking time.
3- Put the oil in a pan and fry the remaining onion until soft, add the diced bacon and loin of pork and fry until golden brown on all sides; add the chopped tomato, season with salt and pepper and continue to cook on a medium heat for about 30 minutes, stirring occasionally; add the drained beans, cook for a further 15 minutes and at the end, sprinkle with the chopped parsley. In the meantime cook the pasta in salted water until it is “al dente”, drain, add the sauce and serve hot.

Ingredients for 4 people
350 gr Lumaconi rigati
200 gr loin of pork
150 gr dry cannellini beans
1 onion
50 gr ne slice of smoky bacon weighing
300 gr firm, ripe tomatoes
1 bay leaf
bunch parsley
1 clove garlic
salt
pepper

Durum wheat semolina pasta

053 Lumaconi rigati

053 Lumaconi rigati053 Lumaconi rigati confezioni
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g