Creamy pea & spinach tagliatelle with minty breadcrumbs

Bring a large pan of salted water to the boil. Meanwhile, in a blender, blitz the spinach, peas, garlic, lemon zest, cream and 1 tbsp oil until smooth. Pour into a small saucepan and simmer on a low heat for 5 minutes, stirring occasionally. Season to taste.

In a small frying pan, heat the remaining oil over a medium heat. Add the breadcrumbs and cook until golden and toasted, for about 1 minute. Season and set aside to cool. Cook the pasta according to pack instructions.

Drain the pasta, reserving 100ml cooking water. Return the pasta to its pan, add the pea sauce and lemon juice, then toss to coat. Add the pasta water a splash at a time, until the sauce is smooth and creamy. Mix the mint with the toasted breadcrumbs and serve over the pasta.