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Lemony pea spaghetti recipe
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49 ratings
This light and healthy pasta dish is perfect for a midweek family dinner. It's topped with crispy garlic breadcrumbs and ready in just 15 minutes. See method
Ingredients
- 350g spaghetti
- 450g frozen peas
- 1 ciabatta roll
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 lemon, zested and juiced
- 15g fresh parsley, finely chopped
- 50g spring onions, sliced
- 120g Creamfields soft cheese
If you haven't got spaghetti, try using linguine instead
Each serving contains
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Energy
2445kj
579kcal
29%
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Fat
16g
23%
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Saturates
6g
30%
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Sugars
12g
13%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 92.3g
Protein 20.6g
Fibre 10.4g
Method
- Bring a large pan of salted water to the boil and cook the spaghetti to pack instructions, adding the peas for the last 3 mins. Drain well, reserving 150ml of the cooking water.
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- Meanwhile, blitz the roll in a food processor to make breadcrumbs. Heat 1 tbsp oil in a large frying pan over a medium heat. Fry the garlic for 1 min, then add the breadcrumbs. Toast for 3-4 mins, stirring frequently, until crunchy. Stir in the lemon zest and half the parsley; season, then transfer to a bowl and leave to cool.
- Heat the remaining oil in the frying pan over a medium heat and fry the spring onions for 2-3 mins until soft. Add the soft cheese and 100ml of the reserved pasta water and stir well. Leave to bubble for 2 mins.
- Toss the pasta and peas into the creamy sauce, then stir in the lemon juice and remaining parsley. Add a splash more of the reserved pasta water if you prefer a thinner sauce. Season, then serve with the lemony crumbs scattered over the top.
See more Pasta recipes.