Pasta with peas, parmesan & tarragon

Recipe uploaded by

olive magazine

1 rating

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. 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

Latest comments and suggestions

• Keith

  04 October 2009

  Keith rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4101/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g giant pasta shells
• 2 cupfuls of frozen peas
• parmesan , grated to make 2tbsp, plus a few shavings
• a small bunch of tarragon , chopped
• 4 tbsp 0% fat Greek yogurt

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• 200g giant pasta shells
• 2 cupfuls of frozen peas
• parmesan , 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk