CREAMY LEMON PASTA WITH SUGAR SNAP PEAS
PREP TIME 10 minutes COOK TIME 20 minutes SERVES 2
INGREDIENTS
● 150g sugar snap peas ● 200g spaghetti or other long pasta ● olive oil, for frying ● 2 shallots, peeled and finely sliced ● 150ml double cream ● zest and juice of 1 lemon ● 30g Parmesan cheese, finely grated ● Salt and pepper
METHOD
1 Snap off the stem ends of the sugar snap peas. Blanch them in boiling water for 1-2 minutes until tender, but still crunchy. Drain and immediately submerge the peas into a bowl of ice water. Once cold, drain well and cut them in half at a sharp angle. Set aside.
2 Cook the pasta in a large pan of boiling salted water, stirring occasionally until al dente.
3 Meanwhile, heat up a little olive oil in a frying pan. Add the shallots and cook until they turn translucent and start to colour a little.
4 Add the double cream and lemon zest and cook over a medium heat until the sauce is just beginning to simmer. Whisk or mix often until it is all combined and you get an emulsified consistency. Add the lemon juice and sugar snap peas and season to taste.
5 Add the hot, drained pasta to the sauce. Turn down the heat of the hob and add half the Parmesan, turning the pasta to mix it all together.
6 Divide between 2 bowls. Finish with the rest of the Parmesan and a touch of freshly ground black pepper.
COOK’S TIP
To make this dish vegetarian, simply substitute the Parmesan for a vegetarian Italian-style hard cheese. Save some of the starchy pasta water to help to adjust the texture of the sauce if required.
Prep time 10 minutes, plus 2 hours marinating time Cook time 15 minutes Serves 4
INGREDIENTS
● 6 tbsp plain soya yogurt ● 1 tbsp sunflower oil ● 1 tbsp mild curry paste (vegan)
● ½ tsp ground turmeric ● ½ tsp ground cumin ● pinch of dried chilli flakes ● pinch of sea salt ● 1 small cauliflower, leaves discarded, broken into about 16 bite-sized florets ● 2 firm mangoes, peeled and diced into about 12 bite-sized chunks ● juice of ¼ unwaxed lemon
● handful of fresh coriander leaves, torn
METHOD
1 In a bowl, whisk together the yogurt, oil, curry paste, turmeric, cumin, chilli flakes and sea salt. 2 Add the cauliflower florets and coat in the marinade. Cover the bowl with cling film or a lid and allow to marinate for 2 hours.
3 Shake off the excess yogurt marinade from the cauliflower florets and thread onto 4 metal skewers, alternating with mango chunks.
4 Place the skewers onto a hot grill, or a medium-hot BBQ and cook for 12–15 minutes, turning a few times. Remove from the grill and slide the cauliflower and mango off the skewers. Squeeze over lemon juice and scatter with the torn coriander leaves.
Cook’s tip As the mangoes cook on the barbecue, they soften and become sticky. Use slightly under-ripe mangoes so that they thread firmly onto the skewer without breaking off.