Artichoke, Pea, Broad Bean & Mozzarella Pasta

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


INSTRUCTIONS 

  1. Add the pasta to a pan of boiling salted water and cook as per pack instructions
  2. Add the peas and broad beans to the pan for the last 4 minutes of cooking. Drain well.
  3. Add the Sacla' Artichokes and stir together.
  4. Transfer to serving dishes and top with torn Mozzarella and scatter over the parsley.