Ingredients
400
g
Tagliatelle
250 
g
Birds Eye Peas
100
g
Rocket
4
tablespoons
Extra virgin olive oil
Plenty of black pepper
1
Lemon for juice
grated Parmesan cheese
Our method
- Cook the tagliatelle according to the packet instructions.
- Meanwhile, refer to pack cooking instructions to cook the peas.
- Drain the pasta and return to the hot pan, then add the rocket and extra virgin olive oil. Stir, cover and let the rocket wilt for a minute.
- Add the peas, lots of black pepper and a squeeze of lemon juice, stir again and serve at once with grated Parmesan.
To jazz up a jar of pasta sauce, add a handful of Birds Eye Peas.
WHAT OUR CONSUMERS THINK
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Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
506
14 g