Name: Stuffed Elbow Pasta with Nogada
Prep time: 90 min
Cook time: 30 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 liter water; 2 leaves bay; 1/4 onions; 3 tablespoons oil; salt , to taste; 1 bag elbow pasta, N° 4 La Moderna; 250 grams pork; 1 kilo tomato; 2 pears, condensed milk, cut into cubes; 2 apples, cut into cubes; 4 peaches, cut into cubes; 1/2 plantains, cut into cubes; 1 clove garlic; 1/2 sticks unsalted butter , 45 g; 3 leaves parsley , for decoration; 1 pomegranate

Preparation

30 mins

Medium

For the soup, bring water to a boil with bay leaves, onion, oil, and salt, then add the pasta and cook for 15 minutes over medium heat. For the nogada, in a pan, add a little oil, and when it's hot, add the meat with a bit of salt and the tomato (already blended with garlic and onion).