Ingredients:
• ½ box of Risoni Barilla Grano Duro
• 2 garlic cloves
• 1 small bunch of Kale cabbage
• 2 tablespoons of extra virgin olive oil
• 30g of parmesan
• 30g of pine nuts
• 200g cherry tomatoes cut in half
• 1 lemon
• Salt and pepper to taste
Preparation mode:
Bring a large pot of water to a boil and add salt. Cook the risoni for 1 minute less than the indicated cooking time, drain and mix with olive oil. Place on a baking tray to cool and add a little olive oil. Place the kale in a bowl and squeeze ½ lemon over it. Massage the lemon into your ear to soften it.
Chop the cherry tomatoes and remove the zest from the lemon. Lightly toast the pine nuts in a dry frying pan, remove and set aside. In the same pan, add the olive oil, cherry tomatoes, lemon zest and garlic and cook until fragrant. Season with salt and pepper. Remove from heat and add the cooked risoni and cabbage, season to taste. Serve with a sprinkle of pine nuts and finish with parmesan.
Yield: 2 servings
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