Recipe & photography by Liv Horne.
Ingredients:
Olive oil
200g of bacon lardons
1 leek, cut into rings
3 leaves of Cavolo Nero, sliced into strips
1 tin of cannellini beans
1 Vegetable or chicken stock cube
50g Basil, torn into small pieces
Northern Pasta Rigatoni
Method:
- In a pot, heat the oil and fry the bacon lardons until crispy.
- Once crisp, add the leeks and cook over moderate heat, stirring occasionally, until the leeks are softened.
- Once cooked, add in Cavolo Nero and allow to cook for 3-4 minutes.
- Add the cannellini beans, including the water from the tin to the mixture and stir.
- Add 150ml of stock to the pan and bring to a simmer. Let cook for 5-10 minutes until beans are soft and mixture has thicken. If you have a Parmesan rind in the fridge, add this to the mixture whilst simmering, it adds the best flavour!
- In the meantime, cook your pasta in generously salted pasta water, to the time demonstrated on the pack.
- Once your pasta is cooked, add it to the bean mixture, along with a small amount of pasta water.
- Toss in the basilto the pasta and stir to combine.
- Add salt and pepper to taste.
- Serve the pasta, top with additional basil and Parmesan if decided. Enjoy!
