Short pasta with peas, torn bocconcini and tomatoes

short-pasta-peas-torn-bocconcini-tomatoes
  • Serving: 4
  • Prep time: 15 m
  • Cook time: 10 m
  • Ready in: 25 m
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If you’ve got 20 minutes, then you’ve got plenty of time to get this easy pasta dish on the table.

Credit by: KingOfChef

Ingredients

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Nutrients

2356 kj ENERGY
14g FAT TOTAL
6g SATURATED FAT
7g FIBRE
22g PROTEIN
33mg CHOLESTEROL
150.23mg SODIUM
10g CARBS (SUGAR)
82g CARBS (TOTAL)

Step by step method

  • Step 1

    Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Cook the peas with pasta for final 3 minutes or until tender. Drain, reserving 1/3 cup (80ml) cooking liquid.

  • Step 2

    Meanwhile, combine garlic, fresh and sundried tomatoes, olive oil, basil and bocconcini in a large bowl. Season to taste with salt and plenty of black pepper.

  • Step 3

    Return pasta, peas and cooking liquid to the same pan, add tomato mixture and toss well to combine. Divide among bowls and serve immediately.

Tips & variations

  • * From delis and Italian food shops

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