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Lemony pea spaghetti recipe

Lemony pea spaghetti recipe

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

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 579 calories / serving
  • Healthy
  • Vegetarian


  • 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

  • Energy

  • Fat

    16g 23%
  • Saturates

    6g 30%
  • Sugars

    12g 13%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 92.3g Protein 20.6g Fibre 10.4g


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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