Pasta e Fagioli | Gennaro Contaldo |AD

I’m so excited to share my recipe for Pasta e Fagioli with you! This one uses the Parmigiano Reggiano rind to add flavour – no wax is used to cover Parmesan cheese, so the rind is perfect to use in your cooking. Try out this recipe with @parmigianoreggianouk by following the full video linked in bio or on Parmigiano Reggiano’s YouTube page. #TheOnlyParmesan #ParmigianoReggiano Follow me!