Potatoes, peas and peppers meet together with onion and olive oil in this colorful first dish. Vegan, gluten-free, healthy and tasty.
Time of preparation
30 minutes
Servings
2
What did I use
a pot, a non-stick pan with its lid, a wooden spoon, a cutting board, a knife
Ingredients
Lentils fusilli: 140 gr
Red pepper: 1 small
Potatoes: 1 small
Onion: 1 small
Frozen peas: 4 full spoons
Extra virgin olive oil: 1 full spoon
Garlic, minced parsley, salt, pepper, cumin to taste
How did I do
I reheated the oil in the non-stick pan and I made a sauteèd with the onion (peeled, trimmed and finely minced) at medium-low fire.
I added the potato (peeled, washed and cut in small cubes) and I mixed at medium fire for a couple of minutes.
I added the frozen peas and the pepper (trimmed and without seeds, washed and cut in small cubes) and I mixed well. I added salt and pepper and herbs, lowered the fire and covered with the lid. I cooked for about 20 minutes.
In the meantime I boiled the pasta in plenty of salted water.
I dried my pasta al dente and I cooked in the sauce at medium fire for a couple of minutes with some fresh oil and freshly ground pepper. I served immediately.
Buon appetito!
