Obviously you don’t need leftover ham for this, or perhaps you have ham left over from a normal roast or similar. But this quick evening tea takes about 20 minutes, and is only 500 calories.Serves 4 Cost: approx. £2 per serving 300g Tagliatelle 325g frozen peas (optional) 1tbsp olive oil 250g mushrooms slice (optional*) 2tbsp fresh chives (chopped) 140g of thickly carved roast ham, trimmed of fat and chopped into bite-size pieces 200g reduced-fat crème fraiche 1tbsp Dijon Mustard 25 Parmesan (grated)
1. Add the pasta to a pan of boiling water. Bring back to the boil and simmer as per the packet instructions (approx. 9minutes). Add the peas for the last 5 minutes. Drain and reserve 4tbsp cooking water. Return to the pan.
2. While the pasta is cooking, heat the oil and cook the mushrooms (optional). If not, just add the crème fraiche straight to a small pan, plus the ham, chives and mustard and heat until simmering.
3. Season with pepper. Add the sauce to the pasta with the reserved cooking water and toss together. Serve immediately with grated Parmesan and ground black pepper.
*you’ll notice I always say mushrooms are optional. It’s the only vegetable I cannot stand. But I do recognise others love them and when a recipe probably would taste better with them – in which this one is the case. But it does work without too. Peas are also optional, this dish works with and without.