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Pea and Crunchy Courgette Farfalle

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

Ingredients

  • 1 tablespoon vegetable oil
  • 125 g onions (chopped)
  • 2 courgettes (chopped)
  • 200 g Birds Eye Peas
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • 3 medium tomatoes (chopped)
  • freshly ground black pepper
  • balsamic vinegar
  • parmesan cheese (grated)
  • 1 red pepper (deseeded and chopped)
  • 1 small bunch flat leaf parsley (chopped)
  • 175 g dried farfalle pasta
  • salt

Preparation

  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
  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
Serving tip

Add Birds Eye Peas to your shepherd’s pie for extra freshness

Tags

Peas
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