Lemony Pea Pasta

Ingredients

• Linguine (dry) — 200g
• Frozen garden peas — 200g
• Double cream — 50ml
• Parmesan cheese (grated) — 30g
• Lemon (zest and juice) — 1 medium
• Olive oil — 1 tbsp
• Fresh mint leaves — 1 small bunch

Method

1. 1

   Bring a large saucepan of salted water to the boil and cook the linguine according to the packet instructions.

2. 2

   Add the frozen peas to the pasta water during the last 3 minutes of cooking.

3. 3

   Drain the pasta and peas, reserving about 50ml of the starchy cooking water.

4. 4

   Return the pasta and peas to the pan over low heat.

5. 5

   Stir in the double cream, grated Parmesan, olive oil, lemon juice, and half of the lemon zest.

6. 6

   Toss everything together until a light sauce coats the pasta, adding a splash of reserved cooking water if it looks too dry.

7. 7

   Remove from heat, stir in the torn fresh mint, and garnish with the remaining lemon zest before serving.