Pasta with peas, asparagus and prosciutto
A light and simple spring pasta recipe
Preparation time: 5 mins
Cooking time: 25 mins
250g pasta shapes, penne or fusilli
225g fresh peas or frozen
200g fresh asparagus tips
80g sweet cured or dry cured prosciutto
200g Rachel’s Greek Style natural yogurt
To Serve: Dried or fresh oregano Freshly ground pepper Parmesan cheese, grated
1.Cook the pasta according to the packet instructions. When the pasta is nearly cooked add the peas and asparagus spears to the water and cook until tender. Drain and return the pasta and the vegetables to the pan.
2.In a small frying pan, preferably a non-stick pan, add the slices of prosciutto and fry until the slices turn golden and crispy. Leave to cool slightly and then crumble, stir into the pasta and peas.
3.Stir in the yogurt and fresh oregano, season well and sprinkle with parmesan cheese. Serve immediately. Tip: Try serving with a rocket salad or fresh crusty bread.
PER 470g SERVING: 688 Kcal, 36.1g Protein, 81.9g Carbs, 11.1g Sugar, 22.3g Fat, 9.4g Sat Fat, 8.2g Fibre, 1.7g Salt
COST PER SERVING: £2.60