Pea and Ham Pasta


If you can’t get hold of lumaca rigate pasta, penne will do

Tom Kerridge is the absolute don when it comes to flavours and his simple Pea and Ham Pasta dish totally hits the spot. This recipe will feed two very generously, and given that it’s 585 calories per portion you might want to stretch this between three servings, as I did with my wife and son who loved it.

This is a quicker, more affordable alternative to pasta with summer vegetables and parmesan and slightly more luxurious compared to pea and prosciutto pasta. All three recipes taste sublime so take your pick! :-).

Recipe: Pea and Ham Pasta

Calories: 585 calories per serving

Serves: 2 (generously!)

Book: Tom Kerridge – Lose Weight for Good

Prep time: Approx 20 mins

Cooking time: Approx 12 mins

Ingredients:

  • 175g lumaca rigate pasta (or other pasta shapes which are good for absorbing pasta sauces such as penne, fusilli or rigatone)
  • 1 tsp olive oil
  • 1 large onion (diced)
  • 3 slices of parma ham (45g in total), roughly torn
  • 2 large garlic cloves (finely grated)
  • 4 salted anchovies (chopped)
  • 120g frozen peas
  • A handful of mint leaves (finely chopped)
  • A handful of parsley leaves (finely chopped)
  • 20g grated Parmesan
  • 60ml half-fat crème fraiche
  • Sea salt
  • Ground black pepper
  • Grated zest of ½ lemon, to finish

Cost per portion: Approx £1.90

Method:

Cook the pasta in a large pan of boiling salted water until al dente. This will take about 10 minutes.

Meanwhile, heat the olive oil in a medium saute pan over a medium heat and add the onion and Parma ham. Sweat for 3-4 minutes or until the onion has softened. Add the garlic and anchovies and cook for 2 minutes.

Add the peas to the pasta and then drain, reserving about a ladleful of the cooking water.

Add enough of the reserved pasta water to the onion and Parma ham mixture to loosen the sauce – you may not need it all – and stir well.

Add the herbs, Parmesan and crème fraiche then season with salt and pepper to taste.

Toss the pasta in the sauce to coat, spoon into warm serving bowls and sprinkle with lemon zest to serve.

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