Ingredients for 3/4 servings:
Sorghum fusilli (250 gr), boiled broad beans (300 gr), rye or integral breadcrumbs (50 gr), turmeric root (20 gr), rice milk (100 ml), extra virgin olive oil (2 spoons), integral salt and pepper (as much as needed).
Blend the broad beans with rice milk and heat the result in a pot. Cook the sorghum fusilli, drain them and add them to the purée. Meanwhile put the breadcrumbs in a pot and toast them. Stir fry sparkling it with breadcrumbs and adding some previously chopped curcuma.