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.


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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