GREEN SALAD WITH PIPE RIGATE
INGREDIENTS
400 g snail shell pasta
150 g peas
150 g broad beans
12 green asparagus spears
2 slices cooked beetroot
cider vinegar
olive oil and salt.
METHOD
Cook the pasta in plenty of boiling salted water, as indicated on the packet. Drain it and cool. Meanwhile, in a separate pan, cook the vegetables al dente. Make a vinaigrette with oil, cider vinegar or other vinegar, finely chopped beetroot and salt. Lastly, serve the pasta with the vegetables and dress with the vinaigrette.
