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Lemony pea and spinach pasta

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)
  • 1 tablespoon oil
  • 1 onion, finely diced
  • 1 garlic clove, finely chopped
  • 150g pasta
  • 500ml vegetable stock
  • 75 g frozen peas
  • 1 big handful baby spinach, roughly chopped
  • Juice of a lemon

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!

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