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orecchietti pasta butter yellow squash savoy cabbage spring onions frozen peas wholegrain mustard honey chicken stock dill salt
Viewed: 121 - Published at: 7 years agoIngredients
- 400g orecchietti pasta, or pasta shells
- 2 tablespoons butter
- 6 button yellow squash, sliced
- 250g savoy cabbage, 1/2 small thinly sliced
- 1 bunch spring onions, thinly sliced
- 1 cup frozen peas, thawed
- 3/4 cup KRAFT Coleslaw Dressing
- 2 tablespoons wholegrain mustard
- 1 tablespoon honey
- 1/2 cup chicken stock
- 1/4 cup chopped fresh dill
- salt and pepper, to taste
Method
- Cook pasta in boiling water until al dente; drain.
- Heat butter in saucepan pan and panfry the squash until light golden; remove.
- Add cabbage, spring onions and peas to pan, then saute 3-4 minutes until tender.
- Add dressing, mustard, honey, stock and pasta and stir over medium-low heat, until warmed through.
- Remove form the heat and stir in the dill and seasoning.
- Serve salad as a side with roasted meat.
