Lemon Asparagus Spaghetti with Peas

• whole wheat spaghetti↗150g g
• asparagus↗160g g

  ends trimmed, stems sliced into strips

• rapeseed oil↗2 tbsp
• leek↗2

  (220 g), sliced into strips, then thin strips

• red chili pepper↗1

  seedless, finely chopped

• garlic clove↗1

  finely grated

• frozen peas↗160g g
• lemon↗1

  zest and juice, plus wedges for serving

Step-by-step instructions

1. 1

   Boil the spaghetti for 12 minutes until al dente; during the last 3 minutes add the asparagus stems to the pot so they soften slightly.

2. 2

   While the pasta cooks, heat 2 tbsp of rapeseed oil in a large non‑stick skillet. Add the leek and finely chopped red chili pepper, sauté for 5 minutes, stirring, until the vegetables are tender.

3. 3

   Stir in the grated garlic, frozen peas, lemon zest and juice, mix quickly and cook for another 2–3 minutes until the peas are heated through.

4. 4

   Drain the spaghetti, reserving ¼ cup of the cooking water. Transfer the pasta to the skillet, add the reserved water and toss quickly so everything combines and the sauce thickens slightly.

5. 5

   Divide the spaghetti among shallow plates, garnish with lemon wedges and, if desired, fresh herbs. Serve immediately.