Pea and pea shoot spaghetti
This pea and pea shoot spaghetti is a simple, delicate summer dish. It can be on table within 15 minutes so it’s ideal on busy or lazy days. You can use other types of pasta if you like – including gluten-free versions.
Ingredients
Method
- Cook the pasta in a pan of salted, boiling water according to the pack instructions.
- In a large frying pan heat the oil, add the garlic and fry for 1 minute. Add the peas and the lemon juice, braise for 2-3 minutes until the peas are just tender. Take off the heat, add the lemon zest and pea shoots, season, then put the lid on.
- Drain the pasta, but keep a cupful of the cooking water.
- Add the pasta to the peas and put the pan back on the cooker. Add a couple of spoonfuls of the cooking water, combine, then heat through for a minute. Stir in the dill and a tablespoonful of parmesan.
- Serve with freshly ground pepper and more cheese scattered over it. Garnish with pea shoots.