• 250g of Buckwheat Risoni
• 150g of Peas
• 150g of courgettes
• 150g of fresh broad beans
• 150g of pepper
• 150g of Sponsali
• Oil to taste
• Salt to taste.
Cut the courgettes and peppers into cubes; julienne cut the wedding rings. Cook the Wholemeal Buckwheat Risoni in plenty of salted water.
After 4 minutes of cooking the Risoni, add all the vegetables except for the sponsali. At the end of the Risoni cooking, drain everything, cool with cold water and pour into a bowl.
Season with oil and raw sponsali. Serve cold.
Enjoy your meal!
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