Our Favourite Recipes
Artichoke, Pea, Broad Bean & Mozzarella Pasta
Liven up supper with this creamy, vegetarian pasta recipe. Using store-cupboard and freezer staples, like Sacla' Artichokes and frozen veggies, it's easy to whip up. The only fresh ingredient you need is Mozzarella. Lazy night in, sorted.
Gluten Free
Pescatarian
Vegetarian
Buon Appetito
Ingredients
- 200g Rigatoni pasta, or pasta of your choice
- 1 jar Sacla’ Artichokes
- 120g frozen peas
- 120g frozen broad beans
- 125g Mozzarella, torn
- Handful of flat leaf parsley, finely chopped
Method
- Add the pasta to a pan of boiling salted water and cook as per pack instructions
- Add the peas and broad beans to the pan for the last 4 minutes of cooking. Drain well.
- Add the Sacla' Artichokes and stir together.
- Transfer to serving dishes and top with torn Mozzarella and scatter over the parsley.
