We're keeping things cozy during a mild Spring season with a hearty white leek ragù, slow cooked with garlic, cream, dill and white miso. Paired up with fresh radiatore pasta, parmigiano and marinated butter beans.
Serving For Two People
— 300g Radiatore
— 400g White Leek Ragù
— 120g Marinated Butter Beans
— Ground Grana Padano
Instructions
1) Bring a pot of salted water to a boil. Cook pasta for 2-3 minutes.
2) Heat your ragu in a sauce pan over medium heat until simmering, allow to reduce to thicken.
3) Transfer pasta and butter beans to sauce pan and toss until evenly coated. Salt to taste, and add a tablespoon of butter for richness (optional).
4) Plate in two bowls and finish with ground Grana Padano cheese.
Contains Dairy
