350g dried farfalle pasta
175g frozen peas
Low-calorie cooking spray
2 leeks, trimmed and thinly sliced
150ml hot chicken or vegetable stock
100g fat-free natural fromage frais
2 large eggs, lightly beaten*
175g lean ham, visible fat removed, shredded
30g reduced-fat Cheddar, grated Mixed salad, to serve
1 Cook the pasta according to the pack instructions. Add the peas for the last 3 minutes of cooking time.
2 Meanwhile, spray a large, non-stick frying pan with low-calorie cooking spray and fry the leeks for 2-3 minutes. Pour in the stock and simmer for 4-5 minutes. Remove from the heat and stir in the fromage frais.
3 Drain the pasta and peas and return to the pan. Quickly stir in the leek mixture, eggs, ham and cheese and cook for 1-2 minutes, stirring well.
4 Divide the pasta between 4 bowls and season to taste. Serve with the mixed salad.