Cook the pasta according to the instructions on the package.
Crumble the cheese, chop the dried tomatoes and the parsley, then add it over the pasta and season with salt, pepper and the oil from the dried tomatoes.
Chickpea & Yellow Pea Fusilli – 500 g
Green onion - 160 g
Cherry tomatoes - 200 g
Green peppers - 200 g
Red pepper - 200 g
Soy sauce - 120 ml
Salt/pepper to taste Read more
Penne – 500 g
Olive oil - 120 ml
Garlic - 10 g
Zander fillets - 400 g
Tomato sauce - 400 ml
Fresh basil - 5 g
White wine - 100 ml
Salt/pepper to taste Read more
Fusilli – 500 g
Olive oil - 100 ml
Butter - 200 g
Octopus tentacles - 320 g
Clams - 100 g
Garlic - 10 g
Fresh parsley - 5 g
Salt/pepper to taste Read more
Chickpea Fusilli - 500 g
Red beans - 200 g
Corn kernels - 120 g
Chili pepper - 40 g
Red onion - 80 g
Lemon juice - 80 ml
Sunflower oil - 100 ml
Fresh coriander - 5 g Read more