This simple pasta dish is top class, the freshness from the lemon with a light creamy sauce really makes it a light refreshing lunch. I serve this with little lemon teardrops (see 'Tip'), now this is not for everyone as 'raw' lemon can be quite bitter but I think it gives a sharp freshness that makes you want more. It's one of those moments where the mind and senses inquisitiveness take over an says "ooh... try that again"!!
This is another dish without the addition of meat or fish and I am really getting used to that. I will by no means become a vegetarian because I love meat and fish too much but I have been realising lately that you don't need it to feature in ever meal... nor for it to even feature daily.
Tip: To make lemon teardrops, simply
cut a lemon into slices, cut the rind of
the slice then carefully nip out the
lemon flesh in between the membrane
with the tip of a sharp knife.
A handful of green beans
A handful of frozen peas
Juice of half a lemon
Grated zest of half a lemon
2 tablespoons of creme fráiche
Sea salt and black pepper
Half a bag of baby spinach
Parmesan cheese to serve
- In a large lidded saucepan cook the pasta (with a good pinch of salt) to the packets instructions. In the meantime trim the ends of the green beans. Add these and the peas halfway through the cooking time of the pasta.
- Once the pasta, beans and peas are cooked strain them into a colander but reserve some of the starchy water. Place the pasta, beans and peas back into the saucepan, pour in a good splash of the starchy water along with the lemon juice, zest and 2 tablespoons of creme fráiche, season with a good pinch of ground black pepper.
- Give this all a good stir around and place back on a medium heat, pour in half a bag of baby spinach leaves and cover with the lid while it wilts down, shake the saucepan now and again to stop it catching. Once the spinach has wilted give it all a good stir around again and split between 2 bowls, top with lemon teardrops if using along with a sprinkle of freshly grated Parmesan.