Pea and Crunchy Courgette Farfalle

Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level
Simple pasta salad with sunny Mediterranean flavours
Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

1 
tablespoon
 
vegetable oil
125 
g
 
onions (chopped)
2 
courgettes (chopped)
200 
g
 
Birds Eye Peas
3 
medium tomatoes (chopped)
freshly ground black pepper
balsamic vinegar
parmesan cheese (grated)
1 
small bunch flat leaf parsley (chopped)
175 
g
 
dried farfalle pasta
1 
red pepper (deseeded and chopped)
salt

Our method

  1. Cook the pasta as directed on the packet
  2. Heat the oil in a pan and cook the onions and pepper until tender
  3. Add the courgettes and fry for 2 minutes
  4. Add the peas and tomatoes and heat through (cooking the peas according to cooking instructions on pack).
  5. Season to taste and add a touch of balsamic vinegar and the parsley
  6. Serve on top of the pasta and sprinkle with Parmesan cheese
Add Birds Eye Peas to your shepherd’s pie for extra freshness
WHAT OUR CONSUMERS THINK
Write a review
Your Details
*
*
* Mandatory fields
Your Review
Rate the recipe
*
*
* Mandatory fields
Be the first to review this recipe

Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
280 Kcal
25 g