Spaghetti With Lemon, Parmesan & Peas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 140 g spaghetti
• 100 g frozen petits pois or 100 g garden peas
• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 100 g low-fat soft cheese with chives and onions
• 1 lemon, zest of, finely grated
• 3 tablespoons finely grated parmesan cheese
• 1 tablespoon chopped fresh flat leaf parsley

Recipe

• 1 bring a large pan of lightly salted water to the boil.
• 2 feed in the spaghetti and cook for about 10-12 minutes, until just tender.
• 3 add the peas for the last 2-3 minutes.
• 4 at the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown.
• 5 stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down.
• 6 now stir in the lemon zest and 2 tbsp of the parmesan.
• 7 drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce.
• 8 season with salt and pepper, then pile it into 2 serving bowls.
• 9 sprinkle the parsley and the remaining parmesan over the top and serve right away, with a mixed leaf salad.