Pasta with Marrowfat peas and Shawarma

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Pasta with Marrowfat peas and Shawarma
Ingredients: pasta, salt, 450 grams shawarma, 1 red pepper, 1 leek, 1 jar marrowfat peas, 1 can diced tomatoes,

Number of persons: 4

Cook the pasta al dente in boiling salted water. Bake 450 grams shawarma brown in hot butter. Add 1 diced red pepper and 1 sliced ​​leek. Bake until the leeks are soft. Add 1 jar of marrowfat (drained) and 1 can diced tomatoes. Heat through about 10 minutes. Serve with pasta and garlic sauce. Enjoy!


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