Spaghetti with green pea and rocket sauce
This spaghetti with green pea and rocket sauce can easily be vegan or dairy-free if you use plant-based cream cheese. Similarly, gluten-free pasta can be used too. It takes only 15 minutes to make, it’s filling, healthy and yummy.
Ingredients
Method
- Blanche the peas in boiling water for 2 minutes, then remove them with a slotted spoon. Rinse them immediately under cold water, then set aside.
- Add the pasta to the boiling water and cook it following the instructions on the packaging.
- Meanwhile, put the peas, garlic, cream cheese in a food processor and whiz, until you get a coarse paste.
- Add a spoonful of the pasta’s cooking water, the lemon juice & zest, then whiz again, until you get a smooth sauce.
- Add the cayenne and cider vinegar. Season with salt and pepper.
- Drain the spaghetti, putting a cupful of the cooking water aside.
- Put the spaghetti back in the saucepan, add the pea & rocket sauce and enough cooking water to mix the pasta easily with sauce.
- Serve with plenty of freshly ground pepper.