FOOD
Supper on a shrestring
Feeling the pinch before payday? This easy and adaptable
dish saves the day, using ingredients you've got in stock.
Cacire pepe
£1.47
Want to make a meal
with what's left in
your cupboards?
Food assistant Mandy
PER
SERVING
James shares her
go-to budget dish...
I discovered this dish in Italy and
was amazed by the punchy, creamy
flavour of such a simple combo! It
traditionally uses a mix of Parmesan
and pecorino cheeses, but I often
use just Parmesan as l'm more likely
to have that to hand in my fridge.'
SERVES 2 READY IN 15 MINS
• 250g long pasta, such as spaghetti
• 10g unsalted butter
• 3tsp whole black peppercorns
• 120g Parmesan or other Italian hard
cheese, grated, plus extra to serve
1 Bring a large pan of water to the
boil. Add the pasta and cook
according to the pack instructions
until tender but still with some bite.
2 Meanwhile, add the butter and
peppercorns to another large pan
and fry for 2 mins on a low heat.
3 Drain the pasta, reserving 100ml of
the cooking water. Add both to the
peppercorn mixture and combine.
4 Sprinkle over the Parmesan and
continue cooking, tossing together
until combined. Serve topped with
extra ground pepper and Parmesan.
Each 340g serving contains
Energy
3,087k 23.8g 13.6g| 3.1g 0.99
738kcal
Fat Saturates Sugars Salt
Low
3% 17%
37%
68%
of your reference intake
Typical energy values per 100g: 908k1/Z7kcal
54 | ASDAGOODLIVING.CO.UK
Photograph: Dan Jones. Styling: Luis Peral. Food styling: Lottie Covell
