Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Cannellini Bean, Bacon and Cavolo Nero Rigatoni
Bacon crisped first so its fat carries the leek and cavolo nero. Cannellini beans break down slightly and thicken everything without any cream.
Alannah Wiseman
Feeds: 4
25 minutes
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
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50g Basil, torn into small pieces
-
Northern Pasta Rigatoni
Method
1
In a pot, heat the oil and fry the bacon lardons until crispy.
2
Once crisp, add the leeks and cook over moderate heat, stirring occasionally, until the leeks are softened.
3
Once cooked, add in Cavolo Nero and allow to cook for 3-4 minutes.
4
Add the cannellini beans, including the water from the tin to the mixture and stir.
5
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!
6
In the meantime, cook your pasta in generously salted pasta water, to the time demonstrated on the pack.
7
Once your pasta is cooked, add it to the bean mixture, along with a small amount of pasta water.
8
Toss in the basil to the pasta and stir to combine.
9
Add salt and pepper to taste.
10
Serve the pasta, top with additional basil and Parmesan if decided. Enjoy!
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