- 150g SPAR pasta, cooked and cooled
- 1 tub of SPAR Green Pesto
- 2 tsp SPAR olive oil
- 2 tbsp SPAR sundried tomatoes
- 100g SPAR feta cheese, crumbled
- 100g cherry tomatoes
- 30g sugar snap peas
- 50g rocket
- 20g sunflower seeds, toasted
- Salt & pepper, to season
1. Bring a large pot of salted water to the boil and cook the pasta according to package instructions. You want your pasta to be al dente, so take care not to overcook it. Drain well and rinse under running water to cool, then set aside.
2. In a pot of boiling water, blanch the sugar snap peas for 2-3 minutes until tender. Transfer to a bowl of iced water for 2-3 minutes to stop them from cooking further, then drain well and slice in half lengthways.
3. In a large bowl, combine the pasta, pesto and olive oil.
4. Add the sundried tomatoes, crumbled feta, cherry tomatoes, sugar snap peas and rocket. Toss to combine well.
5. Divide between two serving plates and sprinkle over the toasted sunflower seeds. Finish with some cracked black pepper and a little sea salt.
