Greek Pitta Pasta Pockets in Ballymaloe Spicy Tomato Pasta Sauce
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Servings
4 people
Servings
4 people
Greek Pitta Pasta Pockets in Ballymaloe Spicy Tomato Pasta Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
  • 100 g of small conchiglie shells
  • 25 g green olives stoned and halved
  • 25 g black olives stoned and halved
  • 50 g Cucumber diced
  • 25 g drained chickpeas
  • 25 g drained kidney beans
  • 25 g drained sweet corn
  • 50 g crumbled feta
  • 200 g Ballymaloe Spicy Tomato Pasta Sauce half jar
  • 4 wholemeal pitta pockets
  • 4 handfuls mixed leaves
  • 8 cherry tomatoes halved and season with a sprinkle of salt, pepper & sugar
Units:
Instructions
  1. Bring a saucepan of water to the boil then add the salt, bring back to the boil, add the pasta and stir, replace lid and cook for 3 minutes then remove the saucepan from the heat then allow it to sit for 5 minutes, check the pasta is cooked then drain.
  2. Place the olives, cucumber, chickpeas, kidney beans, and sweet corn into a bowl, add the Spicy tomato sauce and the pasta, stir and taste.
  3. Slice open a pitta pocket, heat in an oven or in a toaster for a minute or two.
  4. Take the pitta and open, stuff with leaves, spoon in the delicious pasta filling and finish with crumbled feta and seasoned cherry tomatoes. Super tasty spicy pitta pocket, great lunch, great picnic, great in a hurry dish.