For a simple dinner dish that the kids will love try this pasta bows pasta with peas and cherry tomatoes recipe. Packed with a medley of light flavours and completely vegetarian, this dish is an easy all rounder.
Ingredients
300g farfalle, butterfly or bow tie pasta
1 cup frozen peas
1 punnet cherry tomatoes, cut in half
3 spring onions, finely sliced
2 tablespoons olive oil
Finely grated rind and juice of 1 lemon
Salt and cracked black pepper
1 cup Devondale Tasty All Rounder Shredded Cheese
Method
Cook the pasta in a large saucepan of boiling salted water until al dente (approx. 12-15 minutes). When pasta is almost cooked, add the peas and cook for 2 minutes. Drain well and return to the warm saucepan
Stir in the cherry tomatoes, spring onion, olive oil, lemon rind and juice, salt, pepper and half of the cheese. Spoon into serving bowls and top evenly with remaining cheese
Tips & Hints
Try adding cooked and sliced snow peas to this pasta instead of spring onions.
