• Handpicked Harrogate

Asparagus and Lemon Spaghetti with Peas


  • 150g wholemeal spaghetti

  • 160g asparagus, , ends trimmed and cut into lengths

  • 2 tbsp rapeseed oil

  • 2 leeks (220g), cut into lengths, then thin strips

  • 1 red chilli, deseeded and finely chopped

  • 1 garlic clove, finely grated

  • 160g frozen peas

  • 1 lemon, zested and juiced, plus wedges to serve

Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins.

Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.

Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.