Spaghetti with Peas, Spring Onions and Pea, Mint and Smetana Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

A simple dish tasting of summer, this is perfect for a light lunch on a hot day. I find that the best fresh peas are those you know have only just been picked, as they become starchy within a day of picking. However, frozen petits pois work well for this recipe. You can use tagliatelle or other pasta instead of spaghetti.


  • 500g (1lb) fresh peas or frozen petits pois
  • Generous handful of


Put the frozen petits pois into boiling salted water and boil for two minutes. If using fresh peas, boil for five minutes. Then drain the peas and put one-third of them into a food processor with the mint leaves, smetana and the olive oil. Whizz the mixture to a purée. Then put the mixture into a bowl and season to taste with salt and plenty of black pepper. Add the remaining peas and cover the