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

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