Corkscrew pasta

A fresh summer pasta salad with artichokes, peas and fetta. Perfect for outdoor living.

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

350 gram corkscrew pasta

1/4 cup olive oil

1/2 finely sliced red onion

40 gram torn pancetta

2 finely chopped garlic cloves

1 finely sliced long red chilli

200 gram marinated artichokes, drained, quartered

1/2 cup thawed frozen baby peas

200 gram crumbled feta

baby rocket leaves, to serve

Method

1.Boil pasta in a large saucepan of salted water, following packet instructions. Drain, reserving 1/4 cup of pasta water.

2.Heat oil in a large frying pan on medium. Saute onion and pancetta 2-3 minutes. Add garlic and chilli and cook 30 seconds, until fragrant. Stir in artichokes and frozen peas, then cook a further 1 minute.

3.Toss pasta and feta through onion mixture in pan. Gradually add reserved pasta water, stirring to create a creamy consistency. Remove from heat. Season to taste. Serve topped with rocket.

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Ingredients

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