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
red pepper (deseeded and chopped)
1
small bunch flat leaf parsley (chopped)
175
g
dried farfalle pasta
salt
Preparation
- Cook the pasta as directed on the packet
- Heat the oil in a pan and cook the onions and pepper until tender
- Add the courgettes and fry for 2 minutes
- Add the peas and tomatoes and heat through
- Season to taste and add a touch of balsamic vinegar and the parsley
- 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
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Info per serving
KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
280 Kcal
25 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.