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Barbecue and Vegetables with Elbow Macaroni


  • 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.