Red lentil pasta with peas, mint and nutritional yeast

Ingredients

For 1 serving

• Red lentil pasta80 g
• Peas100 g
• Spring onions1
• Mint4 g
• Nutritional yeast10 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

In season: April – June

Method

1. Bring a large pan of water to the boil for the pasta and salt it once boiling.
2. Meanwhile trim the roots and tough green top of the spring onion and slice it thinly; wash the mint and pick the leaves.
3. Add the red lentil pasta and cook for the time on the packet, tasting it a minute early as it overcooks quickly.
4. Meanwhile heat the oil in a frying pan over a medium-low heat and soften the spring onion for 2 minutes; add the peas and a ladle of the pasta water and cook for 5 minutes, until tender, then season with salt.
5. Blend half the peas with the mint and a splash of pasta water into a smooth cream.
6. Drain the pasta al dente and toss it in the pan over a medium heat for a minute with the cream and the whole peas, until coated; serve with the nutritional yeast and some black pepper.