Fusilloni with Vegetable Ragù
Ingredients:
- 400g Vitoni pasta
- 2 leeks
- 2 tomatoes
- 1 carrot
- 1 celery stalk
- 100g kale
- 100g pumpkin
- 100g spinach
- 100g fresh beans
- Rosemary, thyme, sage
- Salt to taste
- Olive oil
- Garlic
Preparation:
1. Boil water with rosemary, sage, and thyme. This will be used to extend the sauce and to cook the pasta.
2. Slide the garlic in olive oil. Once it turns golden, remove it from the pan.
3. Dice all the vegetables. In the pan, add them in this order: carrot and celery first to create a base, then leeks, coarsely chopped pumpkin, tomatoes, beans, and kale. Add the flavored water with rosemary, thyme, and sage. Cook for 30 minutes.
4. At this point, add the chard and spinach.
5. Meanwhile, mix chickpeas with salt, pepper, and chard.
6. Boil the flavored water where the pasta will cook.
7. Almost at the end of the pasta cooking time, add the pasta to the sauce and finish cooking together for the last few minutes.
8. Plate the pasta and top with the chickpea mixture, adding salt, pepper, and spinach.
9. All that’s left is to taste and enjoy! Bon appétit!
