Serves
4
Prep Time
5 minutes
Cooking Time
15 minutes
Ingredients
- 500g packet frozen Birds Eye Baby Peas
- 400g orecchiette pasta
- ⅓ cup lemon infused olive oil
- 60g fetta, crumbled
- Freshly ground black pepper, for sprinkling
- Fresh baby mint leaves and finely grated lemon zest, for garnish
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Method
STEP 1Cook frozen Birds Eye Baby Peas following packet directions.
STEP 2
Meanwhile, cook pasta following packet directions. Drain.
STEP 3
Toss peas through hot pasta and ½ the oil. Sprinkle with fetta and pepper. Garnish with mint and lemon zest. Drizzle with remaining oil and serve.
Tips
This salad is delicious year round and can be served hot or cold.
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