Simple pasta with punchy flavours.

After a rather late lunch of bocconcini and roasted vegetable topped wood-fired pizza in one of the eateries in Concord, our family was not exactly ravenous for dinner. Peckish yes, but not in need of a large meal. 

I considered making fresh herb and cheese omelettes, but when one of the children mentioned pasta I decided instead to incorporate the basil, parsley and parmesan into a quick and tasty spaghetti dish. 

I had once eaten something similar at Fratelli Fresh in Waterloo and this prompted me to add lemon, toasted breadcrumbs and olive oil along with freshly podded peas that I had picked up at the Norton Street Grocer the other day. The result was a big bowl of Easy Peasy Pasta that had my children asking when I could make it again – before they had even polished off their portions! Must admit I was chuffed with their enthusiastic response and the final simple, tasty, textured dish. 

The time slot just before dinner is always a tricky, challenging and tiring part of the day with young children so distracting them is essential. I seated my youngest two at the kitchen bench with bowls of peas to shell. They ended up having a race to see who could pluck out the most peas and in record time I had freshly podded peas ready for the pot. 

This is an excellent recipe also suitable for a light, last minute lunch with friends. Plus it’s another fast, fresh and healthy mid-week, walk-in-the-door at five o’clock meal option that I will file alongside Spaghetti Carbonara and Tuna Pasta. 

Easy Peasy Pasta to serve 5 – 6 people

Ingredients
500 g dried spaghetti number 7 – I used the Barilla brand
3 tablespoons extra virgin olive oil
5 cloves of garlic very finely chopped or crushed
300 g freshly podded peas – if you don’t have any fresh peas available then use frozen sweet baby peas instead. 
1 medium lemon – finely grate the rind and reserve and use the juice 
4 small slices of bread – either crusty ciabatta or sourdough
1 bunch fresh basil leaves and 1 handful fresh flat leaf parsley – finely chop either in a food processor or by hand
150 g grated parmesan
sea salt and black pepper to taste

Put on a large pot of water to boil which has been salted and once bubbling, add the spaghetti. 

Place the bread under a grill, turning to evenly toast and dry out on each side. Remove, chop roughly and then blitz in a food processor until chunky crumbs form. Add a grind of sea salt just before processing the bread.

Add the olive oil to a wide frypan, warm over a medium heat and add the garlic taking care not to let it burn. As soon as it starts to colour, add the peas and cook for 1 minute. Remove from the heat and stir in the lemon rind and lemon juice. 

Add the basil and parsley and the freshly blitzed breadcrumbs.

Return to the heat just long enough to warm through, adding a good grind of pepper and sea salt to taste.

By this time your pasta should be ready. Drain in a colander allowing a little of the pasta water to cling to the strands of spaghetti. Immediately transfer to a large serving bowl and pour over the garlic, lemon, herb and pea mixture from the frypan. Add the parmesan and toss through until combined. 

Eat immediately on its own or with a crisp green salad.