Pork and Pea Spaghetti with Lemon Pan Juices

• 3litres water
• fine salt
• 320gspaghetti
• 15mlolive oil
• 500gpork mince
• black pepper
• 150gonion, finely chopped
• 250gcourgette, cut into small dice
• 3garlic cloves, finely chopped
• 200gfrozen peas
• 30mllemon juice
• 2gfinely grated lemon zest
• 60gParmesan, finely grated
• 15gbasil leaves, hand-torn into small irregular pieces

Method

1. 1Bring the water to a rolling boil in a large pan. Season it well with fine salt.
2. 2Heat the olive oil in a large deep frying pan over a medium-high heat. Add the pork mince, season with black pepper and a little salt, then leave it undisturbed for 3 minutes until it catches deeply underneath.
3. 3Break up the pork and cook for 4 minutes until finely crumbled, well browned, steaming hot throughout with no pink remaining, and any liquid has cooked away. Those dark bits in the pan are the flavour base.
4. 4Add the onion and courgette. Cook for 6 minutes until softened, lightly golden and coated in the pork juices.
5. 5When the vegetables have 3 minutes left, add the spaghetti to the boiling water. Cook for 9 minutes until just tender with a little bite left at the centre.
6. 6Stir the garlic and peas into the frying pan. Cook for 2 minutes until the garlic smells sweet and the peas are bright green and hot through.
7. 7Scoop out 250ml of the pasta cooking water, then drain the spaghetti. Add the spaghetti and reserved cooking water to the frying pan, tossing for 1 minute until the juices turn glossy and coat every strand.
8. 8Take the pan off the heat. Toss through the lemon zest, lemon juice, Parmesan and torn basil for 1 minute until the cheese melts into a loose, lemony sauce.

Per serving

kcal

745

protein

40.6g

fibre

6.5g

carbs

72.2g

fat

31.6g