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Summer pasta with peas & mint

Summer pasta with peas & mint

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A star rating of 4.8 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal457
fat11g
saturates2g
carbs79g
sugars5g
fibre6g
protein15g
low insalt0.17g
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Ingredients

  • 400g spaghetti
  • 200g frozen peas
  • 3 tbsp olive oil
  • squeeze lemon juice
  • 1 tbsp wholegrain mustard
  • 20g pack fresh mint , roughly chopped

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.

Goes well with

Recipe from Good Food magazine, July 2006

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Overall rating

A star rating of 4.8 out of 5.12 ratings
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