Oops I did it again! I bought a bag of lemons with no plan except pancakes and haven’t got round to making them! Instead I needed a quick lunchtime meal so got experimental (once again…)
Ingredients (serves 2 alongside a salad or garlic bread)
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1 tablespoon oil
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1 onion, finely diced
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1 garlic clove, finely chopped
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150g pasta
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500ml vegetable stock
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75 g frozen peas
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1 big handful baby spinach, roughly chopped
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Juice of a lemon
INSTRUCTIONS
Heat the oil in a pan and cook the onion for 3-4 minutes until slightly softened.
Add the garlic and continue to cook for 1 minute.
Stir in the pasta.
Add the stock and bring to the boil. Lower the heat, cover and cook for 8-10 minutes, stirring often, until most of the liquid is absorbed.
Add the peas and spinach. Bring back to the boil then simmer for 2-3 minutes until the stock is absorbed and the pasta is cooked.
Stir in the lemon juice and serve
Choose your stock carefully as it flavours the pasta! I always forget that I’m not keen on the flavour of peas so I added more lemon to mask it!
