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What you need
250g tub PHILADELPHIA Spreadable Light Cream Cheese
1 bunch asparagus, trimmed, blanched and halved
1 cup frozen peas, thawed
1/2 cup basil leaves, chopped
2 spring onions, chopped
Salt and pepper, to taste
Shaved Parmesan, to serve
Roasted cherry tomatoes, to serve
Green salad, to serve
How to make it
COOK the spaghetti in a large saucepan of rapidly boiling water for 10-12 minutes until al dente. Drain.
WHISK together the eggs and PHILLY until smooth. Stir in the cooked pasta, asparagus, peas, basil, spring onions and seasonings.
POUR into an oiled non stick 24cm frying pan and cook over a low heat for 10-15 minutes until almost cooked through.
PLACE under a preheated grill and cook for 3-5 minutes to brown the top and finish cooking through.
SLICE and serve warm topped with shaved Parmesan and roasted cherry tomatoes or a salad on the side. Serve immediately.
Recipe or Meal Type
Light Bites |
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