Ingredients
400
g
tagliatelle
250 
g
Birds Eye Peas
100
g
rocket
4
tablespoons
extra virgin olive oil
plenty of black pepper
lemon juice
grated Parmesan cheese
Preparation
- Cook the tagliatelle according to the 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, lots of black pepper and a squeeze of lemon juice, stir again and serve at once with grated Parmesan.
Serving tip
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
Sat.fat
Sugar
Salt
Nutritional Information
506
14 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.