Servings:
4
INGREDIENTS
- - 250g fusilli buckwheat Altri cereali
- - A cup of fresh beans, shelled
- - A cup of fresh shelled peas
- - A cup of onion, into thick slices
- - Two artichokes trimmed, cut into eight pieces and sautè in water and lemon juice
- - A lemon for cooking artichokes
- - A sprig of mint
- - salt and pepper
- - nutmeg
- - Raw brown sugar Probios
- - Apple vinegar Il Nutrimento
- - Extra virgin olive Natura Toscana
INSTRUCTIONS
- Wither the sliced onion in a tablespoon of extra virgin olive oil.
- Add the beans and cook a few minutes in a covered pot. Then add the peas and artichokes already parboiled, season with salt, pepper and nutmeg, mix well to taste, sprinkle with half a cup of water and cook. Vegetables should be al dente and not have to be dry, add water if necessary.
- When the vegetables are cooked, add the mint leaves chopped with scissors or chopped, a tablespoon of brown sugar and a splash of apple cider vinegar. Evaporate the vinegar, turn off and let cool.
- Cook the pasta, drain well and pass it under cold running water. Drain well and add the vegetables still warm, let cool.
- Consume after a few hours. Decorate with a dash of olive oil and a sprig of mint.
