Summer spaghetti with peas and mint
Photo by Michael Craig
- Cook the spaghetti in a large pot of boiling water. Set aside.
- In a large frying pan, heat the oil and butter. (If using bacon, add to the pan and fry for a couple of minutes). Add garlic and peas, and season well with flaky sea salt and cracked black pepper.
- Cook for about 5 minutes, the crush up some of the peas with a fork. Add lemon zest and juice, stock and cream. Turn the heat up to bring to a strong simmer. Add cheese and mix together well.
- Turn the heat down, and add the cooked pasta and the mint. Stir to get the pasta covered in the mixture, then dish out on to plates with tongs and a spoon. Serve with a drizzle of good-quality olive oil, cracked pepper and a sprinkling of extra parmesan and fresh mint.