Pasta mit Erbsen, Parmesan und Estragon

Zutaten

• 200 g giant pasta shells
• 2 cupfuls frozen peas
• (or vegetarian alternative) grated to make 2 tbsp parmesan plus a few shavings
• a small bunch tarragon chopped
• 4 tbsp 0% fat greek yogurt

Zubereitung

1. 1

   Cook the pasta following the packet instructions, adding the peas for the final few minutes.

2. 2

   Drain, leaving 2 tbsp water in with the pasta and toss with the rest of the ingredients.

3. 3

   Season. Serve with parmesan shavings while the sauce is hot. If you leave the pasta to sit, it will soak up the sauce.