Low fat, but high in taste – make the most of summer's pea bounty with this light pasta dish
Ingredients
- 400g spaghetti
- 200g frozen peas
- 3 tbsp olive oil
- squeeze lemon juice
- 1 tbsp wholegrain mustard
- 20g pack fresh mint, roughly chopped
Method
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Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
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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.