What is Celiac Disease?

Diagnosis and treatment of celiac disease

Diet for celiac disease

Mezzi Rigatoni with peas and licorice

Prep time  10 Min
Cook time  10 Min
Difficulty  Easy

Ingredients (serves 6):
500g / 17,6 Oz Farabella Mezzi Rigatoni
600gr / 21,16 Oz Pre-cooked peas
400ml / 14,08 FL Oz Milk
4 Shallots
Pure licorice in powder to taste
1 Garlic clove
Vegetable bouillon/stock to taste
Salt to taste
Black Pepper to taste
Extra virgin olive oil


  1. Squeeze the shallots from their skins and mash. In a large sauté pan, place extra virgin olive oil, add the shallots and cook until brown.
  2. Add the pre-cooked peas, milk, one garlic clove and cook for some minutes.
  3. Take the garlic clove out, add salt and black pepper to taste, stirring to form a sauce reasonably thick (but not too dense.)
  4. Add the mixture in a pot and cook until it slightly reduces.
  5. Cook the Farabella Mezzi Rigatoni in a large pot with plenty of salty water, adding one teaspoon of extra-virgin olive oil and following the instructions indicated on the package.
    Once drained, place the pasta in the pan with the peas sauce, add a tablespoon of vegetable broth and toss briefly.
  6. Strew the surface with pure licorice powder, very finely minced, and serve.

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