INGREDIENTS:
- 12 giant pasta shells
- 2 cupfuls of frozen peas
- Parmesan (or vegetarian alternative), grated to make 2tbsp, plus a few shavings
- a small bunch of tarragon, chopped
- 4 tbsp fat free Greek yogurt
METHODS:
- Cook the pasta following the packet instructions, adding the peas for the final few minutes.
- Drain, leaving 2 tbsp water in with the pasta and toss with the rest of the ingredients.
- Season. Serve with Parmesan shavings while the sauce is hot.
- If you leave the pasta to sit, it will soak up the sauce
