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Garganelli with Orogel Edamame soybeans, cherry tomato, crispy bacon and slivers of Parmesan cheese

  • 480 g Garganelli
  • 300 Piennolo cherry tomato segments
  • ½ garlic clove
  • salt
  • Parmesan cheese
  • 300 g of Orogel Edamame soybeans
  • 200 g of rolled bacon or bacon seasoned seeds
  • extra-virgin olive oil
  • black pepper
Pasta and Risotto


  1. Gently brown the garlic in oil, add the cherry tomato segments and cook for a few minutes.
  2. Julienne-cut the bacon and brown it in a non-stick pan, add it to the garlic and tomato mixture. Add Orogel Edamame soybeans and cook for a few minutes adjusting for salt and pepper.
  3. Boil the garganelli in abundant salted water and mix it with the prepared sauce.
  4. Finally add parmesan cheese slivers
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