Creamy Risoni With Bresaola

A quick and satisfying creamy pasta with a risotto look. Bresaola, Parmesan and olive oil are a beautiful combination on their own, often served simply. Here, they come together in a creamy pasta that remains light yet full of character.

The recipe

Cook the pasta

Bring a pot of salted water to a boil and cook the risoni according to the  package instructions.

Drain and reserve about 150 ml of the cooking water.

Make the sauce

In a blender, add: 100 ml of the reserved pasta water, Parmesan, pine nuts, lemon juice, avocado and 10 ml (about two teaspoons) olive oil.

Blend for about 1 minute at medium-low speed, until smooth and creamy.

Use more pasta water to adjust consistency if needed.

Assemble

Finely chop the bresaola.

Toss the pasta with the sauce and chopped bresaola over low heat, until evenly coated.

Transfer to serving plates.

Finish with extra grated Parmesan, and a drizzle of olive oil, and freshly ground pepper.

Serve warm.

Enjoy !

INGREDIENTS - for two portions

Organic or “Best you can get” !

• Dried risoni pasta - 120 g

• Parmesan cheese - 25 grams

• Bresaola - 80 grams

• Avocado - 100 grams

• Pine nuts - 10 grams

• Extra virgin olive oil - 15 ml

• Lemon juice - 5 ml

• A grind of pepper

• A pinch of salt