Lemony pea spaghetti recipe
This light and healthy pasta dish is perfect for a midweek family dinner. It's topped with crispy garlic breadcrumbs and ready in just 15 minutes.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 579 calories / serving
Ingredients
- 350g spaghetti
- 450g frozen peas
- 1 ciabatta roll
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 lemon, zested and juiced
- 15g fresh parsley, finely chopped
- 50g spring onions, sliced
- 120g Creamfields soft cheese
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2445kJ 579.0kcal
- Fat
- 16g
- Saturates
- 6g
- Salt
- 0.8g
- Sugars
- 12g
of the Reference intake
Carbohydrate 92.3gProtein 20.6gFibre 10.4g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Bring a large pan of salted water to the boil and cook the spaghetti to pack instructions, adding the peas for the last 3 mins. Drain well, reserving 150ml of the cooking water.
- Meanwhile, blitz the roll in a food processor to make breadcrumbs. Heat 1 tbsp oil in a large frying pan over a medium heat. Fry the garlic for 1 min, then add the breadcrumbs. Toast for 3-4 mins, stirring frequently, until crunchy. Stir in the lemon zest and half the parsley; season, then transfer to a bowl and leave to cool.
- Heat the remaining oil in the frying pan over a medium heat and fry the spring onions for 2-3 mins until soft. Add the soft cheese and 100ml of the reserved pasta water and stir well. Leave to bubble for 2 mins.
- Toss the pasta and peas into the creamy sauce, then stir in the lemon juice and remaining parsley. Add a splash more of the reserved pasta water if you prefer a thinner sauce. Season, then serve with the lemony crumbs scattered over the top.
- See more Pasta recipes.
