Prep 5 mins
Cook 10 mins
This recipe sounds fresh and healthy and an nice alternative to tomato sauce covered pasta. This recipe was first published in the July 2006 issue of BBC Good Food Magazine. You could toss some thick slices of ham into it if you wanted meat in the meal.
- 14 ounces spaghetti
- 8 ounces frozen peas
- 3 tablespoons olive oil
- 1 dash lemon juice
- 1 tablespoon coarse grain mustard
- 1⁄2 ounce mint, fresh, roughly chopped
- Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
- 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 tablespoons of cooking water and return to the pan.
- Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.
This pasta dish was delicious and very easy to make! I love the flavors of the mint, mustard and peas...a nice change from tomato-based sauce. I will definately make this again!
Fresh, simple and delicious, this was so easy to prepare and enjoy. I loved the fresh mint with the peas, and the mustard gave a delightful tang to this simple Italian dish. A subtle hint of lemon was the perfect finishing touch. Thanks for sharing this lovely recipe, Sarah_Jayne, made for Veg*n Swap#17