Vegetarian mains
Creamy pea pasta with lemon
This easy summer pasta recipe can be run up in under fifteen minutes – a good light lunch or dinner for a busy weeknight. Add in any other light summer greens you like – broccoli, asparagus, courgette and French or green beans. Meat lovers might like a scattering of chopped ham or bacon.
Cook's notes
We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
Ingredients
- 400g dried pasta
- 2 tbsp olive oil
- 3-4 handfuls sugar snap peas, topped and tailed and finely sliced
- 1 large garlic clove, finely chopped
- 3-4 tbsp crème fraîche
- zest of 1 lemon and a squeeze of the juice
- 4 tbsp Parmesan, grated
- handful basil leaves, torn
- salt and pepper
Method
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Step 1
Cook the pasta while you make the sauce. Warm the oil in a large pan and add the sliced peas and chopped garlic. Stir fry for a couple of minutes until the peas are al dente and the garlic just colouring.
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Step 2
Add the cream and lemon zest and cook together a minute or two more until the sauce is bubbling.
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Step 3
Add half the Parmesan, the basil, a few drops of lemon juice, plenty of pepper and salt to taste. Mix the sauce into the drained pasta and serve with the remaining Parmesan.
