• 200 g farfalle
  • 150 g frozen petit pois
  • 100 g half-fat crème fraîche
  • 1 lemon cut into wedges, to serve


  1. 1

    Bring a pan of water to the boil and tip in the pasta. Cook for 10 mins until tender, then add the petit pois and cook for a further 2 mins.

  2. 2

    Drain the pasta and peas, then run under cold water until cooled. Drain well, then stir through the crème fraîche.

  3. 3

    Transfer portions to little plastic containers for easy transportation. Pack with a few lemon wedges to squeeze over just before eating.

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