As you can tell from the title I didn’t make the pasta myself! That would have been a not so quick lunch! If you want to do this recipe and want to make your own spaghetti you can find my spaghetti recipe here. My faithful followers will know that I have a healthy obsession with pea purée. See Pea and Asparagus Risotto, Beetroot and Pea Ravioli and Pea Purée and Camembert Sandwich. Apart from the taste, I love the colour and texture and if you have frozen peas at home and no time to do food shopping it is the easiest thing to whip up, or blitz up!
What you need (serves 2):
1 x sweet potato (mine was about 300g)
2 cloves of garlic, sliced into small pieces
120g wholewheat spaghetti
A handful of fennel seeds
What you need to do:
1. Boil a kettle with plenty of water for the pasta and sweet potato.
2. Wash and slice the sweet potato into pieces about 2cm by 2cm. I only skin mine if the skin looks a bit dodgy – by that I mean a bit gnarled and grubby.
3. Boil the sweet potato pieces in a pan of water (from the boiled kettle) for about 8 minutes until they feel quite tender, then drop the peas in and continue to cook for another 3 minutes.
4. Whilst they’re boiling put the spaghetti on the hob in a pan of lightly salted boiling water and cook for 7 minutes or however long your packet states.
4. Drain the sweet potato and peas but reserve a touch of the water. Pour them with the reserved water into the blender, add the pieces of raw garlic and a few glugs of olive oil. Blend for about 30 seconds or until the ingredients form a purée.
5. Drain the pasta, return it to the pan and pour the sweet potato and pea purée on top. On a gentle heat mix the purée into the pasta with a wooden spoon.
6. Serve on plates with a few fennel seeds sprinkled on top.