Summer pasta with peas & mint
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.8 out of 5.13 ratingsRate
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Low fat, but high in taste - make the most of summer's pea bounty with this light pasta dish
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400g spaghetti
-
200g frozen peas
-
3 tbsp olive oil
-
squeeze lemon
juice
-
1 tbsp wholegrain mustard
-
20g pack fresh mint
roughly chopped
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Nutrition: per serving
-
kcal457
-
fat11g
-
saturates2g
-
carbs79g
-
sugars5g
-
fibre6g
-
protein15g
-
salt0.17g
low
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Method
-
step 1
Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
-
step 2
Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.
Recipe from Good Food magazine, July 2006
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A star rating of 4.8 out of 5.13 ratings
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