Ingredients for 4 people:
200g fresh or frozen peas
2 garlic cloves, finely chopped
Zest of one lemon
Juice of half a lemon
50g pea shoots
10g dill, finely chopped
60g Pecorino Romano, grated
I started off by preparing all the ingredients, cutting the dill, grating the cheese and lemon zest and chopping the garlic etc. I would also recommend chopping the pea shoots a little as I nearly choked on one!
Cook the pasta in a large pan of salted boiling water according to the packet's instructions. Mine took about 8 minutes as I wanted them al dente and I added the peas to the boiling water for the final 3 minutes.
Take off the heat and add the lemon juice immediately to stop it cooking, stir in the zest and set aside.
Drain the pasta and peas, making sure you reserve a cupful of the cooking water. I find it easier to scoop a cupful out before I drain.
Add the pasta back to the pan and mix with the garlic butter and a splash of cooking water (I have two different types of spaghetti in there hence the weird colours)!
Return to a low heat and add the pea shoots, dill and half the cheese.
My final photo isn't the best but I didn't take care as I was so keen to eat. This tasted so fresh and summery, you can really taste the different flavours - the lemon, the garlic and the peas. Plus despite me eating quite a substantial bowl, it wasn't too filling and over the top. A perfect dish for a summer's day.....we just need the sun to come out now!!