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+ servings

summer pasta with lemon, breadcrumbs and peas

Vorbereitungszeit 10 Minuten
Zubereitungszeit 10 Minuten
Arbeitszeit 20 Minuten
Portionen 4
Kalorien 430kcal
Autor Marsha


  • 400 g spagetti here barilla no. 3
  • 2 tbsp. of olive oil
  • 3 tbsp. breadcrumbs
  • zest and juice from one fresh lemon
  • ½ bunch of parsley chopped
  • 3-4 leaves of fresh mint
  • 150 g fresh young peas cleaned


  • bring the pasta to cook in a big pot with enough salt. When it´s cooked, keep a big mug of the water for later.
  • in a big pan heat 1 tbsp. of the oil and add the breadcrumbs and the lemon zest and stir. Cook until golden. Now add the peas and stir. The peas can be eaten raw so they don´t need long to cook.
  • Add the cooked pasta and half of the pasta water and stir.
  • then add the second tbsp. of oil and if needed slowly add more pasta water. There isn´t comin a real sauce, it´s more that the pasta will be covered with a kind of gravy.
  • When you are pleased with the consistency add the herbs and the lemon juice and give it one last stir.


Serving: 1g | Kalorien: 430kcal | Kohlenhydrate: 173g | Protein: 17g | Fett: 3g | Natrium: 41mg | Ballaststoffe: 4g | Zucker: 4g