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Rigatoni with chicken ragu and green sauce

Alice Storey
  • 0 minutes
  • Serves 4

INGREDIENTS

600 g

Chicken

1

Baby fennel, bulb

1/2 cup

Basil

1/2 cup

Flat-leaf parsley

3 1/2

Garlic clove

1

Of 1 lemon, rind and juice

1

Onion

3 tbsp

Rosemary

200 g

Stinging nettles

300 milliliters

Chicken stock, hot

400 g

Rigatoni, dried

1/2 tsp

Nutmeg, freshly ground

69 1/2 milliliters

Olive oil

20 g

Butter

20 g

Parmesan

250 milliliters

White wine, dry