Again this was a dish that was thrown up in 15 minutes with stuff that was laying around my fridge, really quick and easy.
Serving 3 as a main:
250g Risonni (you can use other type of small pasta, or even pearl couscous), 2 cups of peas, 1 good handful of baby spinach and rocket leaves, some chopped parsley, olive oil, juice of 1 small lemon, salt & pepper.
1. Cook the risonni until its "al dente", add the peas and cook them together for a couple of minutes. 2. Rinse the spinach leaves and place them in a bowl.
3. Add the risonni and the peas, mix them well. 4. Season with olive oil, lemon juice, salt and pepper until the salad is of your liking.
Serving 3 as a main:
250g Risonni (you can use other type of small pasta, or even pearl couscous), 2 cups of peas, 1 good handful of baby spinach and rocket leaves, some chopped parsley, olive oil, juice of 1 small lemon, salt & pepper.
1. Cook the risonni until its "al dente", add the peas and cook them together for a couple of minutes. 2. Rinse the spinach leaves and place them in a bowl.
3. Add the risonni and the peas, mix them well. 4. Season with olive oil, lemon juice, salt and pepper until the salad is of your liking.
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