Nothing says autumn like fresh vibrant greens. This is a real crowd-pleaser.
PEA AND SPINACH PASTA RECIPE
Serves 4
400g pasta of your choice
2 Tbsp olive oil
4 spring onions, chopped roughly
3 cloves garlic, crushed
2 cups frozen peas
100g spinach leaves
1 cup basil leaves
1 cup mint leaves
1 lemon, zested
1 cup parmesan, shaved
- Cook the pasta as per the packet instructions.
- While the pasta cooks, heat the oil in a large pan. Add the spring onions and garlic, cooking for 3 minutes. Add the peas, stirring through until they thaw. Add the spinach, basil, mint and zest, cooking until wilted. Add 1 cup of liquid from the pasta. With a stick blender whizz the sauce until nearly smooth.
- Drain the pasta, then add to the sauce with half the parmesan. Season with salt and pepper.
- Serve hot with the remaining parmesan.
