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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g spaghetti
  • 100 g green peas
  • 1 Tbsp olive oil
  • 1 large garlic clove
  • Juice and zest of half a lemon
  • 50 g pea shoots
  • 2 tbsp chopped dill
  • To serve: grated parmesan lemon juice

Method
 

  1. Cook the pasta in a pan of salted, boiling water according to the pack instructions.
  2. 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.
  3. Drain the pasta, but keep a cupful of the cooking water.
  4. 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.
  5. Serve with freshly ground pepper and more cheese scattered over it. Garnish with pea shoots.