Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this 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

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

Energy
2445kj
579kcal 29%
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

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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.