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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Leek, pea & ham farfalle


Serves 4

Ready in about 20 minutes

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.

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About Slimming World

Super-charge your slimdown with the October issue of Slimming World magazine! See results in just 7 days with our make-it-happen eating plan; meet 10 real-life slimmers who between them have lost an amazing 79st; and serve up your favourite pub grub from our low-Syn menu board. Plus discover how to build your own support squad, change your weight-loss destiny and get moving with walking sports. Download your issue now and make it an awesome autumn!

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