Creamy Lemon Gammon Pasta
for adults: crispy pangrattatoCalories
:
797 kcalProtein
:
54.1g proteinTotal
:
25 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Wheat
- Cereals containing gluten
- Barley
- Milk
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
2 unit(s)
Garlic
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
60 grams
Baby Spinach
½ unit(s)
Lemon
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
65 grams
Creme Fraiche
(Contains: Milk)
50 grams
Cream Cheese
(Contains: Milk)
100 grams
Green Beans
300 grams
Gammon Steak
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3336 kJ
Energy (kcal)797 kcal
Fat28 g
of which saturates14.4 g
Carbohydrate81.7 g
of which sugars7.3 g
Dietary Fiber5.9 g
Protein54.1 g
Cholesterol7.2 mg
Salt5.3 g
Trans Fat0.1 g
Potassium370.1 mg
Calcium75 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Zester
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 mins.
- Once cooked, reserve some pasta cooking water and drain the pasta in a colander. Pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
- Peel and grate the garlic (or use a garlic press).
- Trim the green beans, then cut into thirds. Zest and juice half a lemon (per 2P).
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once oil is hot, add lemon zest and breadcrumbs. Season with salt and pepper.
- Fry, stirring regularly until lightly toasted, 3-4 mins.
- Once cooked, transfer the toasted crumbs to a bowl. Set aside.
3
- Chop the gammon into 2cm cubes.
- Place the pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the gammon and green beans to the pan and season with salt and pepper.
- Fry until golden brown on the outside, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw gammon and its packaging.
4
- Add the garlic, stock and spinach. Fry for 1-2 mins (add a splash of water if needed). IMPORTANT: Gammon is cooked when no longer dark pink in the middle.
5
- Add the cooked pasta to the pan and stir to combine.
- Add the creme fraiche, cream cheese and Italian hard cheese into the pan and allow to warm through 1-2 mins.
- Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt, pepper and lemon juice.
6
- Divide the pasta between bowls.
- Top the adult plates with the flavoured pangrattato.
