A MEAL YOU CAN MAKE
Lemon & pea pasta
Bright lemon, garden peas & parmesan
About 30 minutes · 2 servings · Hob · large lidded pan · colander
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 200g Dried pasta
- 150g Frozen peas
- 1 whole Lemon, zest and juice
- 40g Vegetarian hard cheese, grated
- 15ml Olive oil
- 1200ml Water
Allergens: Contains wheat (gluten) and milk; pasta may contain egg. Check packets. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~540 kcal · 23g protein · 84g carbohydrate · 15g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Measure 200g dried pasta, 150g frozen peas, 40g vegetarian hard cheese (grated), 15ml olive oil and 1200ml water. Zest and juice 1 whole lemon (zest and juice). Check pasta and pea packet cooking times.
Start the pan
Bring 1200ml water to a full boil in the covered pan; extend this step until boiling. Add 200g dried pasta. Keep the colander ready.
Cook gently
Cook 200g dried pasta at a steady boil, stirring as needed. Add 150g frozen peas for at least their full packet cooking time before the pasta finishes. If the pasta or peas need longer than this estimate, extend the timer. Both must be cooked before draining.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Check, finish & portion
Cook 150g frozen peas with the pasta for at least the packet time before draining; extend the cooking timer as needed. Check pasta is tender and peas are steaming hot. Reserve a little cooking water; drain, then toss with 1 whole lemon (zest and juice), 15ml olive oil and 40g vegetarian hard cheese (grated). Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Check the food is steaming hot throughout, and vegetables are tender. Follow cooking instructions on the ingredient packets if longer. A finished timer is a reminder to check, never proof of doneness.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.