PEA, LEMON AND ASPARAGUS PASTA

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INGREDIENTS

(MAKES 4)
400g spaghetti or linguine
400g asparagus
2 garlic cloves
200g fresh podded or frozen peas
Zest of 2 large, unwaxed lemons
100ml olive oil
1 tsp flaky sea salt
400g watercress or sorrel
A small bunch of basil or mint
Parmesan (or nutritional yeast)

APRON

Charcoal Grey Crossover

Filed in Recipes

PEA, LEMON AND ASPARAGUS PASTA

Self saucing, fresh and zesty pasta that only uses one pan - SOLD! If you are after a quick and simple summer supper that is clean and cheap then this recipe is perfect. We were introduced to one-pan pasta by Anna Jones and are forever mixing up the fresh ingredients throughout the seasons. This is Anna’s recipe and a constant go to for us when we feel like diving into a beautiful bowl of comforting carbs.

METHOD

Apron on.

Fill and boil a kettle and get all your ingredients and equipment together. Put the pasta into the pan.

Snap the woody bottoms off the asparagus and chop the stalks into ½cm rounds, leaving the tips intact. Put the tips to one side and throw the rounds into the pan.

Slice the garlic and add this along with the peas.
Grate in the zest of both lemons and add the oil and salt.

Add 1 litre of boiling water, put a lid on the pan and bring to the boil. As soon as it comes to the boil, remove the lid and simmer on a high heat for 8 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.

Stir through the asparagus tips and the watercress and tear in the herbs. Simmer for a final 2 minutes.
Once almost all the water has evaporated, take the pan off the heat and leave to sit for a minute or two, so the pasta can absorb most of the remaining water and form a lemony sauce.

Enjoy,

Sarah x

(PS. If you’re on dishes duty… happy days)!

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Apron - Classic Purple
Photos - Taca Works
Recipe - Anna Jones