LINGUINE WITH CREAMY SAUCE
SERVES 4 PREP 10 MINUTES
COOK 15 MINUTES $3.20 PER SERVE
1 cup frozen peas ¼ cup dried sun-dried tomatoes
1 teaspoon vegetable or olive oil
100g lite shaved ham, sliced
375ml can light and creamy evaporated milk
1 small chicken stock cube
2 teaspoons Dijon mustard
2 green onions, thinly sliced diagonally 1 tablespoon freshly grated parmesan
STEP 1 Cook pasta in a large saucepan of boiling salted water for 10 minutes or tender, adding peas in last 3 minutes. Drain; return to pan. Place tomato in a small heatproof bowl. Cover with boiling water; stand for 2 minutes or until soft. Drain; thinly slice.
STEP 2 Meanwhile, heat oil in a frying pan over moderate heat. Add ham; cook and stir for 5 minutes or until lightly browned. Add milk, crumbled stock cube and mustard. Bring to the boil. Remove from heat. STEP 3 Add ham mixture, tomato and onion to pasta; toss to combine. Serve topped with parmesan.