Ditali rigati campagnola | Italian Pasta De Cecco Recipes

Ingredients

• 300 g0SX0059
• 150 g borlotti beans, blanched
• 30 g Butter
• 150 g minced veal meat
• 1 onion
• 1 bunch Italian parsley
• ½ glass white dry wine
• 2 tbsp grated Parmesan cheese
• salt and pepper to taste