We haven’t had this leek, pea and ham farfalle yet, it’s on the meal plan for Sunday and I can’t wait!
One of the lovely ladies made this for one of our group taster sessions and it was lovely 🙂
Leek, pea and ham farfalle
1 Syn per serving
350g dried farfalle pasta
175g frozen peas
low-calorie cooking spray
2 leeks, trimmed and thinly sliced
150ml hot chicken or vegetable stock
100g fat-free natural fromage frais
2 large eggs, lightly beaten
175g lean shredded ham, all visible fat removed
30g reduced fat Cheddar cheese, grated
salt and freshly ground black pepper
Cook the pasta according to packet instructions.
Add the peas for the last 3 minutes of cooking time.
While the pasta is cooking, spray a pan with fry light and fry the leeks for a few minutes.
Add the stock to the pan and simmer for 4-5 minutes.
Remove from the heat and stir in the fromage frais.
Drain the pasta and peas and put the pan back on the heat. Quickly stir in the eggs, leek mixture, ham and cheese and cook for a couple of minutes, stirring well.
Season to taste.