Summer pasta with peas & mint

Summer pasta with peas & mint

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(5 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

Low fat, but high in taste - make the most of summer's pea bounty with this light pasta dish

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
457
protein
15g
carbs
79g
fat
11g
saturates
2g
fibre
6g
sugar
5g
salt
0.17g

Ingredients

  • 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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Method

  1. Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
  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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Comments

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Sylwianna's picture
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Delicious, quick and easy. Fusilli pasta, a little less mustard, a bit more lemon and mint, and freshly ground pepper worked for me. Also added some asparagus as I had to use it up. Makes a great, green summer lunch.

tamaragilder's picture
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Lovely and really easy.

kunikom's picture
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Dead easy and very fresh. Perfect for the after-work supper.

bethocallaghan's picture
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I really liked this - I added a crushed clove of garlic to the sauce as well.

mocha17000's picture
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very nice especially with the hint of lemon

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