Pea and pea shoot spaghetti
12 Jul 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
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
- 200g spaghetti
- 100g green peas
- 1 Tbsp olive oil
- 1 large garlic clove
- Juice and zest of half a lemon
- 50g pea shoots
- 2 tbsp chopped dill
- To serve: grated parmesan, lemon juice
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Pasta - Quick & Easy - Supper
- Cuisines: - Italian
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Gluten Free - Vegetarian
- Skill Levels: - Easy
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