Braised pea, lettuce and ham tagliatelle recipe
For a healthy twist on classic carbonara, try this pea and ham tagliatelle recipe. Romaine lettuce leaves are cooked with garlic and shallots until wilted, combined with ham hock, tagliatelle and peas, and topped with Parmesan and zesty lemon. Taking less than 30 minutes to make, this dinner idea for two is great for busy weeknights when you're pushed for time.
See method- Serves 2
- 10 mins to prepare and 15 mins to cook
- 448 calories / serving
Ingredients
- 2 tsp olive oil
- 1 shallot, finely sliced
- 2 garlic cloves, crushed
- 1 romaine lettuce heart (about 190g), trimmed and shredded
- 60g shredded ham hock (from a 180g pack)
- 150g dried tagliatelle
- 75g frozen peas
- 2 tbsp grated Parmesan
- ½ lemon, zested
Each serving contains
- Energy
- 1895kJ 448.0kcal
- Fat
- 10g
- Saturates
- 4g
- Salt
- 0.8g
- Sugars
- 9g
of the Reference intake
Carbohydrate 67.5gProtein 24.7gFibre 7.1g
Method
- Heat the oil in a large, lidded saucepan over a medium heat. Add the shallot; fry for 2-3 mins until soft. Stir through the garlic and lettuce and cook, covered, for 5-6 mins until the leaves have wilted. Stir in the ham and season with black pepper. Remove from the heat, cover and set aside.
- Meanwhile, cook the tagliatelle to pack instructions, adding the peas for the last 2 mins. Drain, reserving 100ml of the cooking water. Pour the pasta water into the lettuce mixture and reheat through before adding the tagliatelle and peas. Mix well, then serve topped with the Parmesan and lemon zest.
- See more Dinner ideas for two
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
