Asparagus & lemon spaghetti with peas
Ingredients
- 150g wholemeal spaghetti
- 160g asparagus, ends trimmed and cut into lengths
- 2 tbsp light oil
- 2 leeks (220g), cut into lengths, then thin strips
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, finely grated
- 160g frozen peas
- 1 lemon, zested and juiced, plus wedges to serve
Method
Boil the spaghetti for 12 mins until al dente, adding
the asparagus for the last 3 mins.
Meanwhile, heat the oil in a large non-stick frying pan,
add the leeks and chilli and cook for 5 mins.
Stir in the garlic, peas and lemon zest and juice and
cook for a few mins more.
Drain and add the pasta to the pan with ¼ mug of the
pasta water and toss everything together until well mixed.
Spoon into shallow bowls and serve with lemon
wedges for squeezing over, if you like.
