4takes on SPRING VEG
For simple, delicious and quick meals with an Italian twist, look no further than these perfect mid-week suppers…
Spaghetti with pea, almond and mint pesto
Italian shallot, gorgonzola and rocket risotto
Purple sprouting broccoli, white beans, chilli and lemon
Asparagus and new potato frittata
Illustration © Getty Images
Spaghetti with pea, almond and mint pesto Spaghetti con pesto di piselli, mandorle e menta
Thousands of recipes can be found at www.waitrose.com/recipes
• SERVES2 • PREPARATION10 minutes • COOKING15 minutes
• 200g essential Waitrose Garden Peas • 180g spaghetti • 3 tbsp extra-virgin olive oil • 1 tbsp Cooks’ Ingredients Frozen Chopped Garlic • 2 tbsp toasted flaked almonds • 1½ tbsp finely grated Parmigiano Reggiano • a large pinch dried chilli flakes (optional) • ½ lemon, zest, rest cut into wedges • 10 mint leaves, shredded
1 Cook the peas in a pan of boiling water for 3 minutes then drain and set aside. Meanwhile, cook the spaghetti in a separate large pan of boiling water.