Ingredients
- 2 1/3 cup vegetable stock
- 11 oz zucchinis (small)
- 2 x spring onions
- 2 x tomatoes (about 250 g)
- 2 oz frozen peas
- 4 oz snap peas
- 1/3 cup (minus 1 tbsp) dark olive oil
- 3/4 cup dry rigatoni pasta
- 1 tbsp mixed chopped parsley and coriander
- 1 oz fresh basil leaves
- 2 oz fresh parmesan
- 3 x garlic cloves
- 1/2 tsp coarse sea salt
- Salt and ground pepper
- 1/2 tsp pink peppercorn
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