Pasta Salad with Bocconcini

PREP 10 MIN
•
COOK  10 MIN

EF

GF

NS

NF

V

Number of servings
2
Ingredients

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

Methodbased on 1 serving
1

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.

2

Add tomatoes, bocconcini, oil, lemon juice and basil. Season with salt and pepper and toss to combine. Transfer to serving bowl.

Nutritional Informationper serving

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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