10-Minute Creamy Green Pasta

A fresh, creamy green pasta that comes together in just 10 minutes. Sweet peas, basil and lemon blend with Greek yoghurt and Parmesan to make a silky sauce that coats every bite. Quick, colourful and full of flavour, it’s perfect for busy evenings.

Serves 3–4

Ingredients

• 250g pasta

• 250g frozen peas

• Large handful fresh basil

• 150g Greek yoghurt

• 40g Parmesan, finely grated, plus extra to serve

• 1 small garlic clove

• Juice and zest of ½ lemon

• 2–3 tbsp pasta water

• Salt & black pepper

• Chilli flakes, to serve

Method

1. Cook the pasta according to the packet instructions. Add 150g of the peas for the final 2 minutes of cooking.

2. Before draining, scoop out a mugful of pasta water.

3. Add the remaining 100g peas to a blender with the basil, Greek yoghurt, Parmesan, garlic, lemon juice and zest, a good pinch of salt and pepper and 2–3 tbsp pasta water.

4. Blend until smooth, creamy and bright green.

5. Drain the pasta and peas and return to the pan. Toss through the green sauce, adding another splash of pasta water if needed.

6. Serve with extra Parmesan, chilli flakes, black pepper and a few basil leaves.

Important: Add the yoghurt sauce off the heat or over very low heat so it stays beautifully creamy rather than splitting.