Pappardelle with prosciutto, peppers and Brie
A light dish perfect for carb loading the night before a race
Nutrition per serving
Carbohydrate 105g (sugars 9.5g)
Fat 36g (saturates 11g)
500g fresh pappardelle or fresh lasagne sheets, cut into thick strips
150g prosciutto, cut into thin strips
50g flat-leaf parsley, roughly chopped
4 sweet red pointed peppers, or one large standard red pepper, sliced finely
200g of good quality brie, cut into thin slices
4 tbsp extra virgin olive oil
Plenty of freshly ground black pepper
Grated parmesan, optional
Rocket leaves, optional
Preparation time 5mins
Cooking time 5mins
Equipment Large saucepan, sieve
- Bring a large saucepan of salted water to the boil. Add the pasta and cook according to pack instructions (fresh pasta usually only takes a couple of minutes).
- Drain the pasta, saving a tablespoon of the cooking water.
- Add a tablespoon of olive oil to the saucepan and then throw in the peppers, sauté for a minute and then add the pasta, the tablespoon of cooking water, the parsley and the prosciutto.
- Stir it all round to combine, add the brie, another tablespoon of olive oil, plenty of freshly ground black pepper and stir to combine again. Serve immediately with some grated parmesan and a side salad of rocket leaves, if preferred
This fresh-tastingpasta dish may take only minutes to prepare but it packs in an enormous 105g of slow-releasing carbohydrate, together with an excellent balance of protein and fat. It’s also surprisingly light on the stomach – a perfect meal for general training or for carb loading the night before a race. If you want to reduce the amount of fat, go easy on the brie – although extremely delicious, a little goes a long way.