Gammon & Pineapple Pasta

Gammon & Pineapple Pasta

Serves 4

Core recipe

225g can pineapple cubes in fruit juice

115g sugar snap peas

175g extra light philadelphia

150ml low fat natural yogurt

salt & pepper

350g lean gammon, cooked & chopped

4 sticks celery, thinly sliced

2 tbsp chopped fresh parsley

cooked pasta

Drain pineapple, reserving the juice.  Finely chop half the cubes and halve the remainder.  Set aside.

Blanch sugar snap peas in boiling water for 30 seconds.  Drain, rinse in cold water and drain again.  Set aside.

Place 3 tbsp of the reserved pineapple juice, philadelphia, yogurt, salt and pepper in a blender and blend until smooth.

Stir in the gammon, pineapple, celery, sugar snaps and parsley and mix well.

Mix with cold cooked pasta & serve.