Seafood pasta shells
White pasta, dry
300 g, shells, large
Calorie controlled cooking spray
4 medium, finely chopped
400 g, thawed and drained
Lemon Juice, Fresh
Medium fat soft cheese
1 tablespoons, level, fresh or parsley, chopped
Petits Pois, boiled
50 g, fresh or frozen
1 pinch, and black pepper, freshly ground
2 teaspoons, level, sprigs, or parsley to garnish
- Cook the pasta shells in boiling, lightly salted water for 10-12 minutes until tender, or according to pack instructions.
- Meanwhile, spray a large saucepan with low fat cooking spray. Add the spring onions and cook gently, stirring, until softened but not browned. Stir in the seafood and lemon juice and cook over a low heat for 2-3 minutes. Add the soft cheese, stirring until melted, then stir in the milk, thyme or parsley and peas. Heat gently, stirring often, for about 2 more minutes.
- Drain the pasta and add it to the seafood mixture, stirring gently to mix. Share between 4 warmed plates and serve at once, garnished with thyme or parsley sprigs.