Samphire & crab salad
Enjoy this salad as a generous dinner for two, or as a light lunch or supper for four. Samphire sings when paired with crab and this zesty dressing
Pea & ham pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g conchiglione pasta
- 160g podded peas
- 1 tbsp olive oil
- 1 red onionfinely chopped
- 100g cooked ham
- 150ml double cream
- ½ lemonjuiced
- 40g parmesangrated, plus extra to serve
Nutrition: Per serving
- kcal1038
- fat37g
- saturates31g
- carbs88g
- sugars10g
- fibre11ghigh
- protein37g
- salt1.7g
Method
step 1
Bring a large pan of salted water to the boil, then cook the pasta following pack instructions, about 9 mins. Around 3 mins before the pasta is cooked, add the peas.
step 2
Meanwhile, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 mins until soft but not golden. Add the ham, double cream, lemon juice and parmesan, then season and mix well. Remove from the heat.
step 3
Drain the pasta and peas (keeping a mugful of the cooking water) and return them to the pan. Tip in the creamy ham mixture and stir everything together to combine. If the mixture seems a little dry, add some of the reserved cooking water to loosen it a little. Serve with extra parmesan on top, if you like.
