Herb risoni with roast beef

Herb risoni with roast beef

Total: 30 Min. | Active: 30 Min.
Nutritional value / person: 692 kcal
, Fat: 36 g
, Carbohydrate: 53 g
, Protein: 34 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g pasta (e.g. risoni)
salted water, boiling


3 tbsp honey mustard
4 tbsp apple vinegar
4 tbsp olive oil
1 tsp salt
a little pepper
1 bunch peppermint, finely chopped
1 bunch basil, finely chopped
1 bunch flat-leaf parsley, finely chopped
400 g celery, thinly sliced
150 g Pecorino romano, coarsely grated
100 g pine nuts, roasted

To serve

100 g roast beef
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How it's done

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Cook the pasta in boiling salted water until al dente, drain and rinse in cold water.


Whisk together the mustard, vinegar and oil in a bowl, season. Mix in the pasta, herbs, celery, pecorino and pine nuts.

To serve

Serve the salad on a platter, top with the roast beef.

Good to know
Tip: Other types of pasta can be used instead of risoni.

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