Pasta with peas, Parmesan & tarragon
Green peas put extra colour and punch into this pasta dish ready in just 10 minutes
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 mins
Vegetarian
- Cook the pasta following the packet instructions, adding the peas for the final few minutes. Drain, leaving 2 tbsp water in with the pasta and toss with the rest of the ingredients. Season. Serve with Parmesan shavings while the sauce is hot. If you leave the pasta to sit, it will soak up the sauce.
Per serving
501 kcalories, protein 26.7g, carbohydrate 91.7g, fat 5.6 g, saturated fat 2.3g, fibre 10.7g, salt 0.62 g
Recipe from olive magazine, February 2007.
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http://www.bbcgoodfood.com/recipes/4101/
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Ingredients
- 200g giant pasta shells
- 2 cupfuls of frozen peas
- Parmesan (or vegetarian alternative), grated to make 2tbsp, plus a few shavings
- a small bunch of tarragon , chopped
- 4 tbsp 0% fat Greek yogurt
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ratings
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 mins
Vegetarian
Ingredients
- 200g giant pasta shells
- 2 cupfuls of frozen peas
- Parmesan (or vegetarian alternative), grated to make 2tbsp, plus a few shavings
- a small bunch of tarragon , chopped
- 4 tbsp 0% fat Greek yogurt
Per serving
501 kcalories, protein 26.7g, carbohydrate 91.7g, fat 5.6 g, saturated fat 2.3g, fibre 10.7g, salt 0.62 g
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04 October 2009
Keith rated this recipe
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