Summer Pasta With Peas & Mint
photo by Karen Elizabeth
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 14 ounces spaghetti
- 8 ounces frozen peas
- 3 tablespoons olive oil
- 1 dash lemon juice
- 1 tablespoon coarse grain mustard
- 1⁄2 ounce mint, fresh, roughly chopped
directions
- Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
- 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 tablespoons of cooking water and return to the pan.
- Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.
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Reviews
-
Fresh, simple and delicious, this was so easy to prepare and enjoy. I loved the fresh mint with the peas, and the mustard gave a delightful tang to this simple Italian dish. A subtle hint of lemon was the perfect finishing touch. Thanks for sharing this lovely recipe, Sarah_Jayne, made for Veg*n Swap#17
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I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008.
I have a double major honors degree in sociology and politics and am slowly working my way through a Masters.
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I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily.
These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="http://weekendcarnivore.com/">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it.
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