SYN FREE pea pasta with cream chease and basil
Pea pesto with cream cheese and basil
Pasta with peas, a creamy sauce and a zing of lemon - with optional ham.
- 225g frozen petit pois
- large bunch of fresh basil
- 140g low fat cream cheese (hex a )
- 2 tsp lemon juice
- 1 clove of garlic, peeled
- salt and pepper to taste
- 350g pasta of your choice
- slices of wafer-thin, dry-cured ham (optional)
Cook the frozen petit pois in boiling water for 3 minutes, drain them, reserve some of the cooking liquid and set the peas aside.
In a food processor, blend the peas with 5 tablespoons of fresh basil, the cream cheese, 2 teaspoons of lemon juice, 1 crushed garlic clove and 9 tablespoons of the reserved cooking liquid. Blend until fairly smooth and season to taste.
Gently heat the pea pesto and stir through 350g of cooked hot pasta.
Divide the pesto pasta between four warm serving bowls, top each with a few slices of wafer thin dry cured ham and finish the dish with a little extra basil.
Would be syn free if using cheese as hex a