1 box de Elbow Golden Harvest®
8.8 oz. barbecue
4 chambray potatoes cooked and sliced
½ onion finely chopped
3.5 oz. peas
1 carrot cut into matchsticks
1 spring of rosemary
½ glass of dry white wine
Salt and pepper
In a pan heat the barbecue, add the onion, potatoes, peas and the rosemary.
After five minutes add the white wine and let it boil, season with salt and pepper.
Cook pasta according to package directions and drain.
In hot, mix with the season.