300 g bow tie pasta
½ cup frozen peas, thawed
¼ cup fat-free French dressing
juice of 1 lemon
½ small avocado, chopped
1 bunch watercress, sprigs picked
- Bring a large saucepan of water to the boil. Cook the pasta according to the packet directions, adding the peas in the last 1 min of cooking time. Drain and return to saucepan.
- Meanwhile, whisk French dressing and lemon juice in a bowl. Season with cracked black pepper to taste.
- Add the avocado and watercress to pasta and pea mix. Pour over the dressing, toss to combine.