Roast tomatoes with pesto
These tomatoes are packed with fresh basil, and make an ideal, healthy side dish
Summer pasta with peas & mint
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g spaghetti
- 200g frozen peas
- 3 tbsp olive oil
- squeeze lemonjuice
- 1 tbsp wholegrain mustard
- 20g pack fresh mintroughly chopped
Nutrition: per serving
- kcal457
- fat11g
- saturates2g
- carbs79g
- sugars5g
- fibre6g
- protein15g
- salt0.17glow
Method
step 1
Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.
step 2
Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like, and pepper. Drain the pasta, reserving a couple of tbsps of the cooking water and return to the pan. Stir the reserved cooking water, olive oil mixture and mint through the pasta, then serve.
