Lemony Mushroom & Pea Pasta
This recipe happened quite by chance! I had planned on making a classic carbonara and had actually made one a couple of nights before and had bacon lardons that needed using up. However, the ones I had bought were quite fatty and grisly and it had put me off using them again. So I threw a few ingredients together out of things that I already had in the house and, hey presto! A new favorite recipe was born.
It is a quick and simply dish to make; perfect for a midweek meal with 2 of your 5 a day thrown in! The recipe can easily be doubled or halved according to how many you are serving.
Let me know what you think!
- 150 g wholewheat or white spaghetti
- 150 g chestnut mushrooms, chopped
- 100 g frozen petit pois (or normal peas will do)
- 1 clove garlic
- 1 tsp olive oil
- 30 g fresh parmesan, grated
- 2 medium eggs
- zest of one lemon
- black pepper, to season
- fresh parsley, to serve
Cook the spaghetti according to the packet instructions, adding the petit pois / peas 5 minutes before the end.
Meanwhile, heat the olive oil in a pan and add the garlic clove (you don't need to chop or grate the garlic, just give is a good bash with the side of a knife and throw it into the oil).
Add the mushrooms and fry until cooked. You can then remove the garlic clove.
In a small bowl whisk the eggs together with the grated parmesan and set aside.
Once the pasta and peas are cooked, drain the water away and add the pasta and peas to the mushrooms.
Take the pan off the heat and add the egg mixture, making sure to keep the pasta moving so that the egg mixture coats it and doesn't stick to the bottom of the pan (which will basically turn it into scrambled egg!). The residual heat of the pasta is enough to cook the egg.
Add the lemon zest and a good grinding of black pepper to season.
Give it a good mix and divide between two plates or bowls, topping with the fresh parsley, if using.
Et voila, dinner is served!