Pasta Salad with Bocconcini
PREP 10 MIN•COOK 10 MIN
EF
GF
NS
NF
V
Number of servings
2
50g pasta, dried (or gluten free)
70g frozen peas
80g frozen broad beans
200g cherry tomatoes halved
200g bocconcini torn
2 tsp olive oil
2 tsp lemon juice
4 sprigs of fresh basil leaves picked
salt & pepper, to taste
Cook pasta in a saucepan of salted boiling water according to packet instructions (about 10 minutes). Two minutes before the pasta is ready, add peas and broad beans. Cook for 2 minutes until just tender. Drain pasta and vegetables and transfer to a bowl.
Add tomatoes, bocconcini, oil, lemon juice and basil. Season with salt and pepper and toss to combine. Transfer to serving bowl.
Energy (kJ)
1900 kJ / 454 cals
Protein
26.6 g
Fat
26.2 g
Sat. Fat
14.1 g
Carbs
26 g
Sugar
4 g
Fiber
7.5 g
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