Greek Pitta Conchiglie Pasta Pockets in Ballymaloe Spicy Tomato Pasta Sauce
- Cooking Time: 15 minutes
- Serves: 4
- Allergens: wheat, dairy
Pasta and pitta pockets might sound unusual, but trust us, it’s very good and you’ll be wondering why you never cooked this before. Ballymaloe Spicy Tomato Pasta Sauce has a meticulous blend of tomato, chilli and spices and it complements the beans and olives in this recipe. A handy little vegetarian treat that’ll surprise you.
- 100g of Small conchiglie shells
- 25g Green olives (stoned and halved)
- 25g Black olives (stoned and halved)
- 50g Cucumber (diced)
- 25g Chickpeas (drained)
- 25g Kidney beans (drained)
- 25g Sweetcorn (drained)
- 50g Crumbled Feta
- 200g Ballymaloe Spicy Tomato Pasta Sauce (half jar)
- 4 Wholemeal pitta pockets
- 4 Handfuls mixed leaves
- 8 Cherry tomatoes (halved and seasoned with a sprinkle of salt, pepper & sugar)
- Bring a saucepan of water to the boil then add the salt. Bing back to the boil, add the pasta and stir.
- Replace the lid and cook for 4 minutes. Remove the saucepan from the heat and allow it to sit for 5 minutes. Check the pasta is cooked and then drain.
- Place the olives, cucumber, chickpeas, kidney beans, and sweetcorn into a bowl. Add the Ballymaloe Spicy Tomato Pasta Sauce and the pasta. Stir and taste.
- Slice open a pitta pocket, then heat in the oven or in a toaster for a minute or two.
- Take the pitta and open, stuff with leaves, spoon in the pasta filling and finish with crumbled Feta and the seasoned cherry tomatoes.