Keep a large packet of filled pasta in your fridge for a super simple supper even reluctant cooks can cope with. Our very simple creamy pea and ham sauce makes it more exciting.
SERVES 4 – PREP 5 MINS – COOK 5 MINS
200g frozen peas
250g half fat creme fraiche
4 slices parma or smoked ham, chopped
1tbsp freshly grated Parmesan
1 Bring a large pan of salted water to the boil. Add the tortelloni and peas, return to the boil and cook for a few mins until the pasta rises to the surface.
2 Drain the pasta and peas, return to the pan with crème fraiche. Season generously. Stir in the ham.
3 Spoon into serving bowls and sprinkle with Parmesan cheese, to serve.
PER SERVING: 570 cals, 25g fat, (13g saturated), 60g carbs
VEGGIE ALTERNATIVE: There’s lots of vegetable stuffed pasta around. Look out for Del Ugo Butternut Squash Ravioli or Spinach & Ricotta Ravioli (250g, £2.99, Waitrose). Omit the Parma ham and add 50g sliced mushrooms when you would have stirred in the ham at step 2.