Monday, 10 March 2014

Light and healthy pasta salad


Makes a large lunchbox full for 3 days worth of lunches.

You will need:
  • 250g Farfalle pasta
  • 2 courgettes
  • 8 plum tomatoes
  • 1 cup of frozen peas
  • 1 cup of frozen broad beans
  • parmesan
  • salt
  • pepper
  • olive oil

1. Boil the Farfalle pasta until the centre of the bows are soft, this will take approximately 10 minutes from boiling.

2. Five minutes after you have started boiling the pasta, start boiling the frozen peas and frozen broad beans together in a pan for five minutes.

3. Whilst the pasta, peas and beans are cooking use a peeler to create ribbons with the courgette. Uncooked courgette is delicious and keeps its crunch.

4. Cut the plum tomatoes into quarters.

5. Once the pasta and the peas and beans are done, drain well and rinse under cold water. This is to stop the cooking process and to ensure the pasta does not stick together. Remember this is a pasta salad so will be eaten cold.

6. Put the pasta and peas and beans back into an empty pan and add in the tomatoes and courgettes, mix well.

7. Stir in approximately two tablespoons of olive oil and a tablespoon of parmesan. Add salt and pepper to taste.

8. Pour into a lunchbox and store in the fridge until you are ready to eat. Enjoy!
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