- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 fat garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
- zest 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 400g pasta
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 200g fresh or frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 20g pack basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.
Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.
Add prawnsFry 200g raw prawns with the garlic and chilli, swap the basil for flat-leaf parsley, and cut the zested lemons into wedges for squeezing over the finished dish.