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Pea & mint pasta
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250g frozen peas
300g essential Waitrose Linguine
2 sprigs mint, leaves only
25g flaked almonds
1 small clove garlic
Finely grated zest 1 lemon, juice of ½
1. Bring a large pan of water to the boil. Add the peas and blanch for 1 minute, until just defrosted. Remove with a slotted spoon.
2. Return the water to the boil. Add the pasta and cook for 8 minutes until tender, drain, reserving 4 tbsp of the cooking water.
3. Meanwhile, using a stick blender whizz the mint, almonds, garlic, 1 tsp of lemon zest and juice with three-quarters of the peas until chunky. Season. Stir in the reserved water, then toss with the pasta and remaining peas. Scatter with remaining lemon zest.
low in saturated fat
source of vitamin C
Typical values per serving:
This recipe was first published in June 2017.