Pasta with peas, spinach and creamy beetroot sauce

Pasta with peas, spinach and creamy beetroot sauce

Ingredients

serves 2
  • •160g pasta
  • •¾ creamy beetroot sauce (see recipe)
  • •150g frozen peas
  • •100g spinach
  • •Ground black pepper, to taste
  • •1 tsp dill or mint leaves, chopped
  • •½ tsp lemon zest

Directions

Cooking mode
  1. 1. Make the creamy beetroot sauce, setting aside the lemon juice.
  2. 2. Cook the pasta and peas, reserving 150ml pasta water.
  3. 3. Add the pasta water to the sauce and cook over medium-low heat for 5 minutes, stirring frequently.
  4. 4. Add the ground black pepper and spinach, and stir until wilted. Reduce to a low heat and stir in the herbs and lemon juice.
  5. 5. Add the pasta and peas and toss together until coated. Serve topped with a sprinkle of lemon zest.
Baker Beanie Author

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