Spaghetti with lemon, Parmesan & peas

• spaghetti↗140g g
• frozen petits pois↗100g g

  or garden peas

• olive oil↗2 tsp tsp
• onion↗1small

  finely chopped

• low-fat soft cheese↗100g g

  with chives and onion

• lemon↗1

  finely grated zest

• finely grated parmesan3 tbsp tbsp

  (or vegetarian alternative)

• chopped fresh flatleaf parsley1 tbsp tbsp

Step-by-step instructions

1. 1

   Bring a large pan of lightly salted water to the boil. Feed in the spaghetti and cook for about 10-12 minutes, until just tender. (Check the pack instructions for timings – 'quick cook' spaghetti takes only 3 minutes.) Add the peas for the last 2-3 minutes.

2. 2

   At the same time, heat the olive oil in a saucepan and fry the onion gently until softened and cooked, but not brown. Stir in the soft cheese and warm it through, adding 3 tbsp of the pasta cooking water to thin it down. Now stir in the lemon zest and 2 tbsp of the Parmesan.

3. 3

   Drain the spaghetti and peas really well, return them to the pan and gently stir in the sauce. Season with salt and pepper, then pile it into 2 serving bowls. Sprinkle the parsley and the remaining Parmesan over the top and serve right away, with a mixed leaf salad.