Conchiglie

• 4 shells of conchiglie pasta
• 160g grated carrots 
• 120 slick tofu  
• 80g couscous
• 1 punnet Mustard Cress 
• 1 punnet Adji Cress 
• juice from ½ lemon
• 3 tbsp olive oil

• Make sure the conchiglie pasta is fully cooked, it’s a rather thick shell and it will take longer to cook than the basic, more common pasta.
• Cut the slick tofu into medium dice and mix together all the ingredients in a bowl.
• Mix together the olive oil and lemon juice and pour onto the salad.
• Cut the cress at the last minute and fold in the mix.
• Fill the pasta shelves and serve.

Recipe: Franck Pontais