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Pangkarra Pasta Salad with cherry tomatoes, garlic, peas and feta




1x 375g Pangkarra Wholegrain Spirals or Penne
1 garlic clove, grated
1 pint grape tomatoes
1 cup of peas, fresh or frozen
2 handfuls of pea shoots, trimmed
¾ c. crumbled feta
parmesan cheese, to taste (optional)
1 lemon
olive oil
salt & pepper


Cook the Pangkarra pasta as per the packet instructions.
In a large saute pan, warm 1 tbsp. of olive oil over medium-low heat.
Add the grape tomatoes (whole). Using a microplane, grate in the garlic.
Saute until the tomatoes are slightly blistered and begin to release their juice.
For the pea shoots, trim the stems about ½" and discard.
Set the rest aside. In a large bowl, add the cooled pasta, peas, tomatoes (including any pan juices) pea shoots, and feta.
Add the juice of ½ a lemon and drizzle with extra olive oil to coat.
Add parmesan cheese (if using) and toss gently to combine.
Season with salt, pepper, and more lemon juice if necessary.
Serve at room temperature.

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