Artichoke, Pea and Broad Bean Pasta with Mozzarella


  • 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.
Serves: 2Cooking time: Share recipeReview this recipe


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