large 2lt saucepan and small serving dish

500g FREEE Organic Brown Rice Fusilli
250g crème fraiche (or vegan crème fraiche)
150g parmesan (or vegan parmesan)
150g rocket
salt and pepper

Cooking Brown Rice Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil.
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes.
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue the boiling and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink.

Brown Rice Fusilli with Cream and Rocket 

1. Pour the crème fraiche into the cooking pan over a medium heat.
2. Tip the drained pasta back into the pan.
3. Season well with salt and pepper, stir to combine and remove from the heat.
4. Finely grate the parmesan.
5. Put half the parmesan into a small serving dish and the rest into the pasta.
6. Add the rocket, stir the pasta and tip it into a serving dish.
7. Serve immediately accompanied by the small dish of grated parmesan.