Orecchiette, Cabbage and Pea Salad

  1. Cook pasta in boiling water until al dente; drain.
  2. Heat butter in saucepan pan and panfry the squash until light golden; remove.
  3. Add cabbage, spring onions and peas to pan, then saute 3-4 minutes until tender.
  4. Add dressing, mustard, honey, stock and pasta and stir over medium-low heat, until warmed through.
  5. Remove form the heat and stir in the dill and seasoning.
  6. Serve salad as a side with roasted meat.

orecchietti pasta, butter, yellow squash, savoy cabbage, spring onions, frozen peas, wholegrain mustard, honey, chicken stock, dill, salt

Taken from www.kraftrecipes.com/recipes/orecchiette-cabbage-pea-salad-110921.aspx (may not work)

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