Summer pasta with peas & mint
Summer pasta with peas & mint takes about 15 minutes from beginning to end. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 511 calories, 16g of protein, and 12g of fat per serving. This recipe serves 4. For 74 cents per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires lemon juice, mint, wholegrain mustard, and peas. This recipe is liked by 41 foodies and cooks. It will be a hit at your The Fourth Of July event. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is outstanding. Summer Pasta with Tomatoes and Peas, Pasta With Fresh Mint And Sweet Peas, and Pasta With Peas, Cream, Parsley, And Mint are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
tablespoon lemon juice
20g pack fresh mint, roughly chopped
3 tbsp olive oil
200g frozen peas
400g spaghetti
1 tbsp wholegrain mustard
Equipment:
whisk
frying pan
Cooking instruction summary:
Boil the spaghetti according to pack instructionsand, when you have just 2 mins cooking time left,throw in the peas.Meanwhile, whisk the olive oil, lemon juice andmustard together, then season with salt, if youlike, and pepper. Drain the pasta, reservinga couple of tbsps of the cooking water andreturn to the pan. Stir the reserved cookingwater, olive oil mixture and mint through thepasta, then serve.
Step by step:
1. Boil the spaghetti according to pack instructionsand, when you have just 2 mins cooking time left,throw in the peas.Meanwhile, whisk the olive oil, lemon juice andmustard together, then season with salt, if youlike, and pepper.
2. Drain the pasta, reservinga couple of tbsps of the cooking water andreturn to the pan. Stir the reserved cookingwater, olive oil mixture and mint through thepasta, then serve.
Nutrition Information:
