Fusilli Melanzana Rosso
Easy
Serve hot
Fusilli pesto salad
Easy
Serve hot
Serve cold
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Ingredients
- Wholewheat Fusilli (A17-VK) - 250 g
- Pesto sauce (H29) - 1 à 2 tablespoons
- Slumber peas - 80 g
- Cherry tomatoes - 7 pcs
- Parmesan flakes - 30 g
- Basil leaves - 5 pcs
- Lemon (juice) - ¼ pc
- Salt and pepper
Preparation
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Vegetarian
Ingredients
- Wholewheat Fusilli (A17-VK) - 250 g
- Pesto sauce (H29) - 1 à 2 tablespoons
- Slumber peas - 80 g
- Cherry tomatoes - 7 pcs
- Parmesan flakes - 30 g
- Basil leaves - 5 pcs
- Lemon (juice) - ¼ pc
- Salt and pepper
Fusilli pesto salad
Preparation
Blanch the peas in boiling water and cut the cherry tomatoes in half. Mix the frozen Wholewheat Fusilli with pesto sauce, lemon juice, tomatoes and the slumber peas. Let thaw everything in the refrigerator. Arrange on plates and garnish with a few cherry tomatoes, Parmesan flakes and some basil leaves.