Ingredients (For 4 serves)
- Mortadella Bologna PGI 3.5 oz.
- Bigoli, 11.2 oz
- Steamed wild sprouts, 3.5 oz
- Chopped onion, 0.7 oz
Extra virgin olive oil, 0.3 oz
Heat the chopped onion and the extra virgin olive oil in a nonstick skillet. Sauté the wild sprouts in the pan over medium heat for about 3 minutes.
Place mortadella in a food processor and process. Add the processed mortadella to the wild sprouts.
Toss the drained pasta into the mortadella and wild sprouts sauce, stir well and serve warm.