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 
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
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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.

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