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Nutrition: per serving

  • kcal487
    low
  • fat12g
  • saturates6g
  • carbs65g
  • sugars5g
  • fibre7g
  • protein30g
  • salt1.3g
    low

Method

  • step 1

    Cook the pasta following pack instructions, adding 200g of the peas for the final 1 min of cooking. Drain, reserving some of the cooking water.

  • step 2

    Meanwhile, blitz the rest of the peas, mint, half the Parmesan and the crème fraîche until smooth, then season. When the pasta is cooked, tip back into the pan on the heat and spoon in the pea cream, ham and the remaining Parmesan. Stir to coat the pasta evenly, adding the reserved water if it is too thick. Serve immediately, with extra Parmesan, if you like.

Recipe from Good Food magazine, March 2013

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Comments, questions and tips (16)

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Overall rating

A star rating of 3.5 out of 5.15 ratings

isobeleh

A star rating of 5 out of 5.

A quick, easy and (most importantly) tasty meal!

Swap the ham for smoked bacon for a more flavourful dish.

christine_p-2

I used, leftover gammon from sunday dinner which has more flavour than standard ham (which I find bland at the best of times) Was very tasty.

lizzafezza

Quick dish for mid week

yougotkegged

A star rating of 1 out of 5.

wasn't particularly impressed - as another reviewer has said, this was quite bland. Won't be making it again

fulvia76

@anenglishrose No worries, I completely understand, my husband is celiac so not just wheat intolerant, but gluten free pasta is so common in every supermarket (and if you want even heathier versions, there are also brown rice or buckweath pasta)...also, the recipe is all about peas, which in…

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