Spring One Pot Spaghetti with Lemon, Peas and Broad Beans
Lottie tickles our tastebuds!
The months of March, April and May are often a funny, in-between experience. Some days are bright and kissed with a sunshine so warm, it feels as if summer has arrived, months early. Other days, however, are resolutely, almost doggedly grey and bitter with a sharp breeze, clinging onto the last throws of winter. And of course there are the days in which the weather is neither here nor there and you will choose to wear tights, or not to wear tights, and your decision will ultimately be wrong. As is the way with these undecided days.
Cooking in these months is also susceptible to this odd in-between, where pie or salad could be craved from one day to the next.
This spaghetti is excellent at bridging the gap between winter and summer eating, boasting both fresh flavours and comforting pasta. It also does not jump the gun on what’s in season, whilst we’re all still waiting patiently for the asparagus harvest.
Frozen beans and peas are to thank for this. Because whilst we’re desperately ready for a change in season, this year’s summer produce is still growing, benefitting from the first warm days of the year just as we are, but still not ready to be picked and stirred into our suppers.
So in spring heat waves, while we still have to wait a little longer for Panzanella, laden with overripe tomatoes and British berries sweet with sunshine, we can feast on this spaghetti. It is ready to satisfy your spring supper cravings as soon as the first warm breeze rolls in and will still comfort you when that breeze inevitably and erratically turns cold once more.
Spring One Pot Spaghetti with Lemon, Peas
and Broad Beans
Serves 4 generously
800ml vegetable stock
200ml white wine (or an additional 200ml vegetable stock)
50ml olive oil
1 white onion, sliced thinly
2 garlic cloves, sliced thinly
200g frozen peas
200g frozen broad beans
1 lemon, zest and juice
a handful of soft herbs like mint or basil, torn.
40g Parmesan, grated, plus extra to serve
salt and pepper
Put the spaghetti, vegetable stock, olive oil, onion, garlic and lemon zest into a large pot and put over a medium for 7 minutes, or 3 minutes less than the packet cooking time, stirring the spaghetti as it cooks.
Add the beans, peas, and spinach and cook for a further three minutes until the frozen beans are cooked through and the spaghetti is cooked.
Remove from the heat and stir through the soft herbs, Parmesan and lemon juice. Leave to stand for a minute or so to let the lemony sauce thicken.
Serve with a little more Parmesan if you like, and additional herbs.