In this recipe

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  • 320g Brown Rice Penne
  • Onion to taste
  • 200g Asparagus
  • 250g Cardoncelli mushrooms
  • Garlic to taste
  • 300g Shelled broad beans
  • 80g Potatoes
  • Salt to taste
  • Extra virgin olive oil and salt to taste.


Cook the broad beans with potatoes and onions, add salt and finally blend everything together.
Cook the mushrooms with extra virgin olive oil and garlic.
Halfway through cooking, add the asparagus tips and then the mashed broad beans.
Cook the pasta and drain when al dente, add the prepared sauce and toss in the pan over high heat.
Complete the dish with extra virgin olive oil and a few grains of salt.

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