- 400g spaghetti
- 200g fresh or frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 300g fresh crabmeat
- 5 tbsp reduced-fat crème fraîche
- 1 red chilli, deseeded and chopped
- handful parsley leaves, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- zest 1 lemon, juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Boil a large pan of salted water. Tip in the pasta, then cook for about 7 mins. Add the peas, then cook for 2-3 mins more until both are cooked through.
Drain in a colander, reserving a little cooking water, then tip back into the pan with the crabmeat and crème fraîche. Stir well with most of the remaining ingredients, adding a little of the pasta cooking water if the mixture seems a little dry. Serve sprinkled with a little extra chopped chilli, parsley and lemon zest.
If you can get them really immature, you can eat them pod and all. Really fresh pods are bright green and have a satiny look about them. The older the pea, the more cooking it will need, so taste while cooking. Why not add a few mint leaves and a spoonful of sugar as they cook?