Strawberries and elderberry as a light pasta dish.
Cook the risoni pasta in boiling water for approx. 8 minutes until it is al dente. Drain and place to one side. Place the rinsed spinach and the olive oil in a tall container and puree until homogeneous using a hand blender. Season with lemon juice, salt and pepper.
Rinse, hull and quarter the strawberries. Mix the cooked pasta with the spinach sauce. Place some pasta on a plate, crumble feta over it just before serving and complement with fresh strawberries.