You don’t have to wait until Summer to enjoy this fab pasta dish from the Hairy Dieters, or perhaps you will unless shoppers stop going Coronavirus crazy and emptying supermarket shelves! There are a lot of ingredients in this pasta with summer vegetables and parma ham recipe, but the combination of the veg, herbs and parma ham sing together beautifully with the stock, white wine and crème fraiche. It makes for a filling, guilt-free lunch at just 305 calories per portion.
If you’re not sure what to do with any remaining broad beans, try broad bean or chicken and broad bean pilaf which you’ll find in the Hairy Dieters’ Good Eating book. Their fourth instalment, Fast Food, also contains a minted lamb and broad bean recipe which I must get round to making again soon. Check it out.
Recipe: Pasta with summer vegetables and parma ham
Calories: 305 calories per portion
Book: Hairy Dieters – Good Eating
Prep time: Approx 35 mins
Cooking time: Approx 30 mins
Ingredients: 75g broad beans (fresh or frozen), 1 tbsp olive oil, 1 leek (trimmed and finely sliced), 1 garlic clove, 2 little gem lettuces (trimmed and cut lengthways), 100g asparagus spears (cut into 4cm lengths), 100g peas (fresh or frozen), 1 tbsp fresh tarragon (chopped), 50ml white wine, 150ml vegetable stock or water, 2 tbsp low-fat crème fraiche, 200g short pasta (such as farfalle), 4 slices of Parma ham, a few leaves of basil (torn), 25g parmesan cheese (grated), flaked sea salt, ground black pepper.
Cost per portion: Approx £1.73
Method: Bring a saucepan of water to the boil, add the broad beans and boil them for 1 minute. Remove the pan from the heat, drain the beans and plunge them into a bowl of ice water for a couple of minutes, then drain again. To remove the tough skins from the beans, slit the skin of each one with your thumbnail and pop out the bright green bean. Set the beans aside.
Heat the olive oil in a large saucepan. Add the slices of leek and cook for a few minutes until they’re starting to soften. Add the garlic, cook for another minute, then add all remaining vegetables, and the tarragon, spreading them evenly over the base of the saucepan. Season with salt and black pepper.
Pour in the white wine, let it simmer for a couple of minutes, then add the stock or water. Put the lid on the pan and simmer the veg for about 10 minutes, until the little gems have wilted down. Stir in the crème fraiche and simmer for another couple of minutes.
Meanwhile, bring a large saucepan of water to the boil. Add the pasta, stir well and bring the water back to the boil. Cook the pasta for 10-12 minutes until tender, or according to the packet instructions, stirring occasionally. Drain.
Stir the pasta into the pan with the sauce. Tear the slices of Parma ham into shreds and stir those in, too, with the basil. Sprinkle with the grated Parmesan and serve.