- 3 tbsp olive oil
- 3 fat garlic cloves , finely chopped
- 1 red chilli , deseeded and finely chopped
- zest 2 lemons
- 400g pasta
- 200g fresh or frozen peas
- 20g pack basil
- STEP 1
Heat 1 tbsp oil in a frying pan and cook the garlic and chilli for a couple of mins until very lightly golden. Stir in the zest.
- STEP 2
Cook the pasta, adding the peas for the final 2 mins. Drain, then tip everything back into the saucepan. Tip in the garlic, chilli and lemon, scraping in any bits stuck to the pan. Tear in the basil, season and add the remaining olive oil. Stir well.
Fry 200g raw prawns with the garlic and
chilli, swap the basil for flat-leaf parsley,
and cut the zested lemons into wedges
for squeezing over the finished dish.
Goes well with
Recipe from Good Food magazine, August 2010