Green mezzalune egg pasta, coloured with spinach, and filled with asparagus and buffalo mozzarella. Suitable for vegetarians.
Cooking instructions: cook for 5/6 iminutes in an open pan, in water that is just below boiling. Serve onto plate and add 30gr of melted butter or a tablespoon of olive oil.
No extra sauce needed. Portion size 200gr approx.
Asparagi e Mozzarella di Buffala