Cold colored fusilli
Instructions
Roast the pepper, remove the skin and seeds, cut into cubes and put it in a bowl with boiled peas, diced tomatoes and chopped Basil.
Cook pasta al dente, pour it into a bowl, season with olive oil, lemon juice and worcester mix and refrigerate for an hour before serving.
Ingredients and dosing for 4 persons
- 400 g of type pasta fusilli
- 300 g of frozen peas
- == 1 yellow pepper
- 1 tomato
- 2 lemons
- Basil
- 1 tablespoon of worcestershire sauce
- Olive oil
- Salt