Ingredients for One Person 250g Bolognese Sauce / Vegan Bolognese Sauce 125g Penne Pasta 30g Rocket 1 tbsp Grated Parmesan Cheese 1 Green Pears 1 Eschalot Balsamic Vinegar* Extra Virgin Olive Oil* *Pantry items not included in your Pepper Leaf box. Ingredients for Two People 500g Bolognese Sauce / Vegan Bolognese Sauce 250g Penne Pasta 60g Rocket 2 tbsp Grated Parmesan Cheese 1 Green Pears 1 Eschalot Balsamic Vinegar* Extra Virgin Olive Oil* *Pantry items not included in your Pepper Leaf box. Ingredients for Three People 750g Bolognese Sauce / Vegan Bolognese Sauce 375g Penne Pasta 90g Rocket 3 tbsp Grated Parmesan Cheese 2 Green Pears 2 Eschalot Balsamic Vinegar* Extra Virgin Olive Oil* *Pantry items not included in your Pepper Leaf box. Ingredients for Four People 1000g Bolognese Sauce / Vegan Bolognese Sauce 500g Penne Pasta 120g Rocket 4 tbsp Grated Parmesan Cheese 2 Green Pears 2 Eschalot Balsamic Vinegar* Extra Virgin Olive Oil* *Pantry items not included in your Pepper Leaf box. Ingredients for Six People 1500g Bolognese Sauce / Vegan Bolognese Sauce 750g Penne Pasta 180g Rocket 6 tbsp Grated Parmesan Cheese 3 Green Pears 3 Eschalot Balsamic Vinegar* Extra Virgin Olive Oil* *Pantry items not included in your Pepper Leaf box. Prep: Pop a pan of salted water on to boil. Wash pear, remove core and slice. Wash rocket. Peel and thinly eschallot. Method: Cook the penne in boiling salted water for about 11 minutes until al dente. Drain pasta when cooked to your liking, top with bolognese and sprinkle with parmesan cheese. Serve with salad. Empty the bolognese into a saucepan and gently heat. Meanwhile, combine the salad ingredients and dress with olive oil and balsamic vinegar using a ratio of 3 parts oil to 1 part vinegar.
