Pasta with peas, parmesan & tarragon

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olive magazine

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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

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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

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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 , 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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