Artichoke, Pea and Broad Bean Pasta with Mozzarella

On the table in 15mins

Serves 2



  • 200g Rigatoni pasta, or pasta of your choice
  • 1 jar Sacla’ Artichoke Pasta Sauce
  • 120g frozen peas
  • 120g frozen broad beans
  • 125g Mozzarella, torn
  • Handful of flat leaf parsley, finely chopped


  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. Stir the Artichoke Sauce into the pasta and reheat
  4. Transfer to serving dishes and top with torn Mozzarella and scatter over the parsley

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