125 g lentil fusilli
125 g durum wheat semolina fusilli
150 g cocktail tomatoes
1 tbsp chopped fresh parsley
2 tsp BIO PLANÈTE Olive Oil & Chili
salt & pepper
Prepare the Fusilli according to the packing instructions. Cut the tomatoes in half, season with salt and pepper and fry in a pan for 5 minutes. Then pour the tomatoes over the fusilli and refine with parsley and Olive Oil & Chili.