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Artichoke, Pea, Broad Bean & Mozzarella Pasta

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.
Profile Serves: 2
Icon/Time On the table in: 15 mins
Gluten Free
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Buon Appetito


  • 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


  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.
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