Name: Orecchiette, Cabbage and Pea Salad
Prep time: 20 min
Cook time: 15 min
Ingredients: 400g orecchiette (ear-shaped pasta) or pasta shells; 2 tablespoons butter; 6 yellow button squash, sliced; 250g savoy cabbage (1/2 small), thinly sliced; 1 bunch spring onions, thinly sliced; 1 cup frozen peas, thawed; 3/4 cup ZOOSH ALL HAIL THE GREAT CAESAR WITH A PARMESAN PUNCH; 1/2 cup chicken stock; 1/4 cup chopped fresh dill; Salt and pepper, to taste

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COOK pasta in boiling water until al dente; drain. Heat butter in saucepan and panfry the squash until light golden; remove. Add cabbage and spring onion to pan and saute 3-4 minutes until tender
ADD the peas, stock, dressing and pasta and stir over medium-low heat, until warmed through. Take off heat and stir in the dill and seasoning
SERVE salad as a side with roasted meat

COOK pasta in boiling water until al dente; drain. Heat butter in saucepan and panfry the squash until light golden; remove. Add cabbage and spring onion to pan and saute 3-4 minutes until tender
ADD the peas, stock, dressing and pasta and stir over medium-low heat, until warmed through. Take off heat and stir in the dill and seasoning
SERVE salad as a side with roasted meat

COOK pasta in boiling water until al dente; drain. Heat butter in saucepan and panfry the squash until light golden; remove. Add cabbage and spring onion to pan and saute 3-4 minutes until tender
ADD the peas, stock, dressing and pasta and stir over medium-low heat, until warmed through. Take off heat and stir in the dill and seasoning
SERVE salad as a side with roasted meat

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