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Summer pea pasta

No time to cook? This light, fresh pasta dish is ready to eat in 15 minutes

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 462
  • Carbohydrates 82
  • Saturated Fat 2
  • Sugar 4
  • Protein 15
  • Fat 11
  • Fibre 6
  • Salt 0.03

Nutrition per serving

  • Calories 462
  • Carbohydrates 82
  • Saturated Fat 2
  • Sugar 4
  • Protein 15
  • Fat 11
  • Fibre 6
  • Salt 0.03

Ingredients

  • 3 tbsp olive oil
  • 3 fat garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • zest 2 lemons
  • 400g pasta
  • 200g fresh or frozen peas
  • 20g pack basil

Tip

Add prawns
Fry 200g raw prawns with the garlic and chilli, swap the basil for flat-leaf parsley, and cut the zested lemons into wedges for squeezing over the finished dish.

Method

  1. Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.

  2. Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.

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