Red lentil pasta, sea asparagus and truffles with hemp oil

Ingredients:

• 200 g red lentil pasta
• 250 g samphire
• fresh truffles
• cold pressed hemp oil Hannah biz
• fleur de sel

Method:

Drain the cooked pasta and leave enough water to cover the bottom of the pan, add the sliced samphire, bring to a boil and stir. Serve on a plate and then add grated fresh truffles and cold pressed hemp oil on top. Add a pinch of fleur de sel, to taste.

Bon Appetit!