Always looking for alternatives to classic flours, I ended up in an organic shop in Mora Road in Crickelwood  (London UK) where I found different and very peculiar types of pasta made from quinoa, peas, lentils and tomatoes. I have decided to try the green pea and quinoa fusilli from Clearspring, specialised in organic and alternative food.

The pasta is actually green from the peas, very light, gluten free, very high in protein (a good alternative to meat), low in fat and salt (so perfect if you are dieting or you suffer from hypertension problems) and it takes only 6 minutes to cook.

Fresh tomatoes addition
I had in the fridge 6 salad tomatoes and I didn’t really know what to do with those as I didn’t have anything else to go with them, then I remembered about the pea fusilli and I have decided to put them together.

Wash the tomatoes (do not use too mature and soft tomatoes as the dish could get a bit watery) and cut them into small pieces, add them in a pan with the cooked pasta, finally add 2 spoons of olive oil, a pinch of salt and oregano.
Stir under the flame for 5 minutes, serve and enjoy!

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