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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
ground 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