RISOTTO-STYLE PASTA

LARD “Le Fondant”

Finally a pasta dish that will make kids - and grown-ups - want to eat vegetables! This lively, colourful dish is full of flavour and easy to prepare. The perfect recipe: a complete, balanced dish reminiscent of summer with pasta and vegetables. A little Sublim’ “Le Fondant” lard perfectly complements the recipe’s character. Guaranteed to be a hit with kids and grown-ups. The start of the school year is much more fun with tasty meals like this! Bon appétit!

SEE MORE LARD “Le Fondant”

Preparation : 30 minutes

Baking : 30 minutes

4 people

Pasta with vegetables: 250 g

Cherry tomatoes: 125 g

Roasted red pepper: 1 small jar

Dried tomatoes: 8 slices

Cured ham: 150 g

Parmesan: 75 g

Pitted black olives: 8

Lard “Le Fondant” Sublim': 30 g

Chicken or vegetable stock: 1 litre

Basil: as desired

Salt

Pepper

Ustensils

Casserole

Préparation

Wash and halve the cherry tomatoes.
Drain and cut the peppers into thin strips.
Cut the dried tomatoes into strips.
Cut the slices of ham into pieces.
Wash, pick off the leaves and chop the basil.
Cut the olives into rings.
Heat the stock.
In a saucepan, heat 30 g of Lard “Le Fondant” Sublim’: 30 g, add the pasta, stir to coat them in the fat, add the strips of tomato and pepper.
Stir in the stock ladle by ladle (waiting for the stock to be absorbed between each ladle).
The pasta should absorb all the stock. Add the cherry tomatoes, ham and olives.
Taste for salt and pepper.
Mix.
Sprinkle with the Parmesan just before serving.

Soup, or puree?