Spinach, pea and lemon pasta

What you’ll need

Large saucepan and colander; Wide frying pan; Measuring jug, board, knife and citrus zester.

Ingredients

• 180 g dry fusilli
• 150 g frozen peas
• 100 g spinach, washed
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 1 lemon: finely grated zest and 1 tablespoon juice, with more juice to taste
• 150 ml pasta cooking water, reserved before draining
• 2 tablespoons water for wilting the spinach
• Salt and black pepper, to taste

Let’s make dinner.

1. Bring a large saucepan of water to the boil. Cook the fusilli according to its packet. Add the frozen peas for their stated boiling time, timing them to finish with the pasta. Follow the longer packet requirement if the peas need more time.
2. Before draining the pasta and peas, carefully reserve 150 ml cooking water in a jug. Drain when the pasta is tender with a little bite and the peas are hot.
3. While the pasta cooks, warm the oil in a wide frying pan over medium heat. Add the garlic and stir for about 30 seconds without browning. Add the spinach with 2 tablespoons water and stir until wilted and hot.
4. Add the drained pasta and peas to the spinach. Stir in the lemon zest, 1 tablespoon lemon juice and a little reserved pasta water. Toss over low heat, adding water gradually until the pasta looks lightly coated rather than dry.
5. Taste and adjust salt, black pepper and lemon juice. Divide between two bowls and serve immediately.