400g penne 500g shelled peas 250g broccoli 5 marinated artichokes, sliced 3 tablespoons extra virgin olive oil 1 bunch of mint 250g fetta (cut into small cheese) 100g cottage cheese salt and freshly ground black pepper
Preparation:
Boil water with a teaspoon of oil. Add penne and cook for 10 minutes or until al dente. Drain.
Blanch snow peas, peas and broccoli for 2 minutes and drain. Heat oil in pan and add mint, cook for 3 minutes until crisp, then add blanched vegetables and warm through.
Combine all ingredients ina large bowl; add salt and cracked black pepper to taste. Serve warm or let cool and serve as pasta salad.
Notes:
No Description available
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Preparation time:
30 min
Difficulty:
Simple
Portions:
4 servings
Amount:
Country/Region:
Italy
Costs per portion:
Vegan:
No
Lactose free:
No
Gluten free:
No
Last Updated:
Thu 03 Feb 2011 12:31:47 MIST
viewed:
7453 times viewed
All recipes are vegetarian. Some use dairy. No eggs are used in the yogic diet
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