A dish sure to put a spring in your step, this week’s pea and mint filled triangoli (a sort of triangular-shaped ravioli) are made using delicious English garden peas and combined with fresh mint for a flavourful and bright duo. We then top with a fresh wild rocket pesto for a real taste of summer. And the best part, this dish is vegan so can be enjoyed by all.
Summer peas are commonplace in both British and Italian cuisines for good reason. These small vegetables, known as “piselli” in Italian, are packed with heart-healthy minerals such as magnesium and calcium. In the accompanying pesto, we feature rocket, or rucola, a leafy green rich in amino acids and vitamins. We blend this rocket into a unique pesto to top each of our triangoli. This dish feels like a vision of summer days spent in England’s green pastures.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Pasta (WHEAT Flour, Durum WHEAT Semola, Sunflower Oil, Sugar, Salt) Filling (Peas (59%), Shallot, Potato, Dairy Free Bechamel (Rice Milk, Dairy Free Margarine, Gluten Free Flour, Salt, Nutmeg, White Pepper), Extra Virgin Olive Oil, Mint (0.5%), White Pepper, Salt, Emulsifier (Potato Flakes, Starch, Rice Flour, Vegetable Fibre), Rice Flour
Wild Rocket, Extra Virgin Olive Oil, Walnuts (NUTS), Garlic, Salt
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
Calories per serving: 578kcal
Following nutritional information is per 100g:
- Energy 1047kJ
- Calories 251kcal
- Fat 9.4g
- Of which saturates 1.3g
- Carbohydrates 33.2g
- Of which sugars 2.0g
- Protein 7.0g
- Salt 0.9g