Prep Time:10 mins
Method
- Boil the spaghetti according to packet instructions, omitting any salt
- Heat a non-stick saucepan, and when hot, add the oil, garlic and spinach and allow to wilt
- Take off the heat and allow to cool slightly and roughly chop it. Retain the spinach juice.
- Boil the peas in a saucepan of water for about 10 minutes until soft
- Return the pan in which the spinach was cooked to a low heat
- Add the crème fraiche, chopped spinach, its juice and peas, heating gently
- After about 2 minutes, add the basil and lemon juice
- Drain the spaghetti before coating with the crème fraiche sauce and season with black pepper
- Serve sprinkled with Parmesan.*
*look for veggie friendly Parmesan!