Creamy Pasta: This 20-Minute Recipe is a Cinch - Bright spring pasta with snap peas and creamy lemon sauce

A quick and fresh spring pasta dish is making its way into home kitchens. The recipe, designed for two, combines snap peas, frozen peas, and a creamy lemon sauce. It's an easy meal that highlights seasonal vegetables while keeping preparation simple.

The dish starts with 250g of spaghetti cooked in salted water until al dente. Before draining, about 100ml of the pasta water is set aside for later use.

In a separate pan, a clove of garlic is sautéed in 2 tablespoons of olive oil until translucent. Frozen peas and 100ml of heavy cream are then added and simmered for 2 minutes. Next, 250g of snap peas join the sauce, cooking for just 1-2 minutes to keep them crisp.

The drained pasta is tossed into the sauce, and the reserved pasta water helps adjust the consistency if needed. To finish, the dish is seasoned with lemon zest, lemon juice, grated Parmesan, salt, and pepper. Fresh herbs can be added for extra flavour.

For a summer twist, the recipe suggests swapping snap peas for green beans or asparagus. Leftovers will keep in the fridge for at least two days.

This bright and creamy pasta dish brings together simple ingredients for a light yet satisfying meal. The combination of peas, lemon, and Parmesan makes it versatile enough for quick weeknight dinners. Any extra portions can be stored and enjoyed later.