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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Olive oil | Salt | Black pepper | Cooking pot | Measuring jug | Strainer | Chopping board | Knife | Cooking pan | Mixing bowl
Cooking Instructions
Ingredients
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Step 5 : Make the Salad
Halve cherry tomatoes. Toss the rocket with lemon juice, olive oil, salt, and pepper in a bowl.
180 g Fusilli Pasta
250 ml Pasta's Cooking Water
7 g Garlic
60 g Banana Shallots
120 g Sundried Tomato
4 g Smoked Paprika
7 g Basil Leaves
5 g Fresh Parsley
2 g Fresh Dill
220 g Fresh Lemon
80 g Baby Rocket Leaves
80 g Red Cherry Tomato
Allergens
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Step 1 : Cook the Pasta
Boil salted water in a large pot. Cook fusilli for 10-12 minutes until al dente, save a cup of water, then drain.
Nutritional Information
Energy (kJ/kcal)
562
Protein (g)
26
Carbohydrates (g)
113
Fibers (g)
21
Sugar
30
Fats (g)
7
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Sauté the Ingredients
In a pan over medium heat, sauté garlic and onion in oil until soft. Add sun-dried tomatoes and paprika, and cook for 1-2 minutes.
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Step 2 :Prep the Ingredients
Peel and chop garlic; slice onion. Squeeze lemon for juice; chop basil, parsley, and dill. Slice sun-dried tomatoes.
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Step 4 : Simmer the Sauce
Add the pasta water to the pan; simmer for 3 minutes. Toss in the pasta, herbs, and lemon juice. Season with salt and pepper.
Step 6 : Serve and Enjoy!
Divide the pasta into plates and serve with a side of salad.
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