Serves: 4 people
Prep time: 30 minutes
1 pack of Nicolas Vahé Organic Fusilli / Chickpeas
1 bunch of coarsely chopped parsley
1 handful of finely chopped fresh mint
2-3 tbsp Nicolas Vahé Olive Oil / Avocado
Nicolas Vahé Salt / Ras el Hanout
Nicolas Vahé Pepper / Mix, Black & Pink
Cook the fusilli as written on the packaging, drain and let it cool off.
Slice the cucumber lengthwise, remove the seeds and cut in half.
Mix the pasta, herbs, cucumber and oil.
Arrange on a serving board, topped with avocado, salt and pepper.
ORGANIC FUSILLI WITH CHICKPEAS
SALT, RAS EL HANOUT
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