Crafts and Life

175g (uncooked weight) rigatoni pasta
1 vegetable stock cube
175g frozen peas
8 baby leeks, finely chopped (couldn't find baby ones, so used half the number of "normal" ones!)
1 garlic clove, crushes
4 slices smoked ham, chopped
300ml quark (low fat skimmed cheese)
50g mature low fat cheddar cheese, grated
salt and freshly ground black pepper
1) Cook the pasta in a pan of boiling water containing the vegetable stock cube, adding the frozen peas for the last 3 minutes of cooking. Drain and pour boiling water from the kettle over the pasta to rinse away the starch. Return the pasta to the pan.
2) In a preheated non-stick wok or large frying pan, dry-fry the leeks and garlic for 1-2 minutes. Add the smoked ham and quark and cook for a further minute.
3) Add the cooked pasta and toss all the ingredients together. Season with black pepper and a little salt if required.
4) Once the pasta is heated through, add the cheddar cheese, transfer to a warmed serving dish and serve immediately.

Labels: Cheese, Ham, Lunch, Pasta