Spaghetti with Pea Pods and Lemon

November 02, 2021

Spaghetti with Pea Pods and Lemon

This pasta dish is filling without being heavy or bulky. It's perfect for a light and fresh spring or summertime dinner. We've got a bumper crop of snow peas and sugar snaps right now that will make this recipe a winner.

  • 375g dried spaghetti (we stock organic L'Abruzzese pasta for a range of dietary requirements)
  • Kosher salt 
  • Extra virgin olive oil 
  • 100-200g thinly sliced snow peas (the whole bag from your veg or mini box - make up the difference with the shelled sugar snap pods if a few go missing before dinner...)
  • 1 cup(ish) fresh shelled peas
  • 1 teaspoon crushed red pepper flakes 
  • Freshly ground black pepper 
  • 2 lemons, zested (about 2 teaspoons) 
  • 1 cup roughly chopped mint leaves


In a very large pot, bring salted water of to a boil. Drop your pasta and cook it 1 minute less than package directions. As the pasta is cooking, scoop out 1 cup of the pasta water and reserve.

Place a large sauté pan over medium high heat and add 2 tablespoons of olive oil. Add the snow peas with a pinch of salt and cook until they start to wilt, 1 minute. Next add the peas and chilli flakes and cook until slightly golden brown and softened, 3 minutes.

Add the reserved pasta water and cooked pasta to the pan. Season everything with salt and freshly ground black pepper then remove from the heat and stir in the lemon zest and mint. Finish with a good drizzle of olive oil over the top.

Recipe from Today.

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