Spaghetti With Lemon, Parmesan & Peas - cooking recipe

Ingredients

140 g spaghetti
100 g frozen petits pois or 100 g garden peas
2 teaspoons olive oil
1 small onion, finely chopped
100 g low-fat soft cheese with chives and onions
1 lemon, zest of, finely grated
3 tablespoons finely grated parmesan cheese
1 tablespoon chopped fresh flat leaf parsley

Preparation

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.
Add the peas for the last 2-3 minutes.
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.
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.