Buckwheat with courgettes, fava beans, carrots, basil and Grana Padano Riserva
Ingredients250 g buckwheat
150 g fresh baby peas, shelled
200 g Grana Padano Riserva
1 bunch of basil
1 garlic clove
extra virgin olive oil
PreparationCook the buckwheat in plenty of salted water, according to the instructions on the package.
Drain well, pour into a bowl and drizzle with olive oil.
Cut the courgettes into strips and sauté in a pan with a drizzle of olive oil and a clove of garlic.
Arrange the warm buckwheat, fresh baby peas, sautéed courgettes, shavings of Grana Padano Riserva, sliced carrots dressed with olive oil, salt, pepper and lemon juice in 4 bowls.