Summer Pasta With Peas & Mint - cooking recipe

Ingredients

14 ounces spaghetti
8 ounces frozen peas
3 tablespoons olive oil
1 dash lemon juice
1 tablespoon coarse grain mustard
1/2 ounce mint, fresh, roughly chopped

Preparation

Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
Stir the reserved cooking water, olive oil mixture and mint through the pasta. Serve.