Rigatoni alla Vignarola

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 589 Kcal, 28g Protein, 64g Carbohydrates, 21g Fat


  • Vignarola
  • saltwater, boiling
  • 2 tbsp. olive oil
  • 450 g beans, ausgelöst (ergibt ca. 100 g)
  • 280 g artichoke hearts in oil, abgetropft, geviertelt
  • 2 spring onions, including green parts, cut into thin rings
  • 6 green asparagus, unterer hölzerner Teil abgeschnitten, in feinen Scheiben
  • 1 dl white wine
  • 100 g green peas
  • 0.5 organic lemons, use grated zest only
  • a little pepper
  • 1 tsp. salt
  • Cured Ham Chips
  • 80 g cured ham in slices, cut into pieces
  • Rigatoni
  • 300 g noodles ( z.B. Rigatoni)
  • saltwater, boiling
  • 125 g mozzarella, cut into pieces
  • 0.5 bunch flat-leaf parsley, finely chopped

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  • Vignarola

    Cook the beans for approx. 3 mins. in salted water until almost soft, remove, rinse in cold water, drain, remove the membranes. Heat the oil in a frying pan, add the onions, sauté for approx. 2 mins. Add the artichokes, peas, beans and asparagus, stir fry for approx. 4 mins. Pour in the wine, add the lemon zest, season, simmer for approx. 2 mins.
  • Cured Ham Chips

    Fry the cured ham in a non-stick frying pan until crispy, drain on paper towels.
  • Rigatoni

    Cook the rigatoni in salted water until al dente, drain the pasta, reserve approx. 50 ml of the cooking water and set aside. Add the pasta and reserved cooking water to the vegetable stew, mix well. Top with the mozzarella, crispy ham and parsley, mix.
  • Tipp:

    frisch geriebenen Pecorino Romano dazu servieren

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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