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

750g cheese and ham tortelloni

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.

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