Lemon and pea spaghetti

Name: Lemon and pea spaghetti
Total time: 20 min
Cuisine: Italian
Ingredients: 350g dried spaghetti; 200g frozen peas; 2 garlic cloves, thinly sliced; 1 lemon, zest and juice; 150ml double cream; 50g parmesan style hard cheese, grated; 2 tbsp olive oil

Silky spaghetti tossed with peas, lemon, garlic and parmesan style cheese in a creamy sauce, ready in 20 minutes.

Egg free

Time20 min
LevelEasy
Costabout £0.82 a head

4 servings

Ingredients

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350 gdried spaghetti
200 gfrozen peas
2garlic clovesthinly sliced
1lemonzest and juice
150 mldouble cream
50 gparmesan style hard cheesegrated
2 tbspolive oil

Method

1
Boil the spaghetti in salted water for 10 minutes. Add the peas for the last 3 minutes. Save a mugful of the pasta water, then drain.
10 min
2
Warm the oil in the empty pan over a low heat. Cook the garlic for 1 minute until fragrant but not brown.
1 min
3
Add the cream and lemon zest and simmer gently for 2 minutes.
2 min
4
Tip in the spaghetti and peas with the lemon juice and most of the cheese. Toss, adding splashes of pasta water until glossy.
5
Season well and serve with the rest of the cheese on top.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.