Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Pasta e Fagioli
A soffritto given proper time, then tomatoes, stock, beans and cavolo nero. The pasta cooks in the soup so it thickens as it goes.
Alannah Wiseman
Feeds: 2
30 minutes
Ingredients
- 150g of Northern Pasta Co Conchigliette
-
Olive oil
-
1 white onion, finely diced
-
2 celery sticks, finely diced
-
2 carrots, finely diced
-
2 garlic cloves, minced
-
3 sprigs of fresh Rosemary, finely diced
-
2 bay leaves
-
400g chopped tomatoes
-
1 litre of vegetable stock
-
1 can of cannellini beans
-
6 stalks of Cavolo Nero, cut into strips
-
Parsley, for serving
Conchigliette
From: £4.95
Method
1
Add oil to a pan and cook the chopped onion, celery and carrot until tender.
2
Add the chopped garlic, rosemary and bay leaves and cook until fragrant.
3
Pour the chopped tomatoes and vegetable stock into the pan and stir well. Bring the mixture to a simmer.
4
Once shimmering, add the beans and Cavolo Nero to the mixture. Let cook for 10 minutes till soft.
5
Once cooked, add in your desired amount of Northern Pasta Co Conchigliette and cook for 5-8 minutes until al dente.
6
Serve topped with parsley and enjoy!
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