Olive Magazine
Veggie Pasta With Peas, Parmesan and Tarragon Recipe

Pasta with peas, parmesan and tarragon

Published: December 19, 2014 at 2:27 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

The best pasta dish for when you’re short of time. This is great store cupboard supper that is low fat and ready in just 10 minutes

  • Vegetarian
Nutrition:
NutrientUnit
kcal501
fat5.6g
saturates2.3g
carbs91.7g
protein26.7g
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Ingredients

  • 200g giant pasta shells
  • 2 cupfuls frozen peas
  • (or vegetarian alternative) grated to make 2 tbsp parmesan, plus a few shavings
  • a small bunch tarragon, chopped
  • 4 tbsp 0% fat greek yogurt

Method

  • STEP 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.

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