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Pasta and beans with tubetti rigati

For 4 people

Leave 400 g of dry Borlotti beans to soak overnight. Rinse the beans and place in a saucepan with 1 onion, 1 carrot, 1 stick of celery all cut into pieces, 1 ham bone, 1 bay leaf and 1 sprig of rosemary. Cook on a low heat covered with water for about 2 hours, adding water if necessary. Remove the bone and the herbs, put half the beans and vegetables through the moulinette (or blender). Adjust the seasoning. Add 120 g of ditali rigati and cook according to the instructions on the packet. Serve the pasta drizzled with olive oil, freshly ground pepper and Parmesan cheese.

Ingredients for 4 people
120 gr Ditali rigati
400 gr dry Borlotti beans
1 onion
1 carrot
1 stick of celery
1 ham bone
1 bay leaf
1 bicchiere dry white wine
1 bunch rosemary
olive oil
Parmesan cheese
salt
ground pepper
pepper

Durum wheat semolina pasta

038 Ditali rigati

038 Ditali rigati038 Ditali rigati confezione
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