Ingredients
200g
(7 oz) of tagliatelle
125g 
(5 oz) of Birds Eye Peas
50g
(2 oz) of rocket (optional)
1
tbsp of extra virgin olive oil
Grated
cheese
Preparation
- Cook the tagliatelle as per packet instructions
- Meanwhile, cook the peas in boiling water for 3–4 minutes
- 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 and seasoning, stir again and serve at once with grated cheese
Serving tip
To jazz up a jar of pasta sauce, add a handful of Birds Eye Peas
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