How can I do?Cook the pasta in a large pot of salted water.
Cut sliced beets and zucchini into cubes. Place vegetables in a Chinese (fine sieve).
When cooked pasta, dip the Chinese a few minutes in the water to warm vegetables.
Mix the vegetables with rice milk and pepper and the gomasio.
Serve with beetroot Farfalle crowned, decorate with strands
Chives and a pinch of yeast flakes.
- 250g Farfalle half
- 250g cooked beetroot
- 250g courgettes
- 60 g rice pudding
- 1 cup chopped gomasio
Yield: 4 people
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