10 mins
preparation
20 mins
cooking
Easy
4
Servings
Simple pasta salad with sunny Mediterranean flavours
Our method
- 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 (cooking the peas according to cooking instructions on pack).
- Season to taste and add a touch of balsamic vinegar and the parsley
- Serve on top of the pasta and sprinkle with Parmesan cheese
Tip!
- Add Birds Eye Peas to your shepherd’s pie for extra freshness
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
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
small bunch flat leaf parsley (chopped)
175
g
dried farfalle pasta
1
red pepper (deseeded and chopped)
salt
