Summer pasta with peas & mint

Low fat, but high in taste – make the most of summer’s pea bounty with this light pasta dish

  • Prep:5 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 457
  • fat 11g
  • saturates 2g
  • carbs 79g
  • sugars 5g
  • fibre 6g
  • protein 15g
  • salt 0.17g


  • 400g spaghetti
  • 200g frozen peas
  • 3 tbsp olive oil
  • squeeze lemon juice
  • 1 tbsp wholegrain mustard
  • 20g pack fresh mint, roughly chopped


  1. Boil the spaghetti according to pack instructions and, when you have just 2 mins cooking time left, throw in the peas.

  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.

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