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Speedy lemon spaghetti with crispy beef
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Upgrade pasta night with a vibrant and veggie-packed beef mince pasta that's bursting with zest.
Ingredients:
  • 100g sugar snap peas, trimmed
  • 250.00 ml frozen broad beans
  • 375g dried spaghetti
  • 1 small red onion, thinly sliced
  • 56.88 gm extra virgin olive oil
  • 65.63 gm lemon juice
  • 500g lean beef mince
  • 3 garlic cloves, crushed
  • 40.00 ml fresh lemon thyme leaves
  • 123.75 gm dry red wine
  • 6 radishes, thinly sliced
  • 180g tub Sicilian green olives with thyme and lemon, drained
  • 82.50 ml fresh coriander sprigs
  • 40.00 ml grated pecorino
Instructions:
  • 1. Bring a large saucepan of salted water to a boil. Add peas and broad beans and cook for 2 minutes until tender. Use a slotted spoon to transfer to a bowl, refresh under cold water, and peel the broad beans.
  • Drop the pasta into the boiling water and cook as specified on the packet. Place the onion in a colander. Drain the cooked pasta over the onion to soften it. Transfer everything to a large bowl, then add 2 tablespoons of oil, lemon juice, and season with salt and pepper. Toss everything together until well combined.
  • Heat the remaining oil in a hot frying pan. Cook the mince, using a wooden spoon to break it up, for 10 minutes until crispy. Add garlic and thyme, then stir well. Pour in the wine and cook until it has evaporated.
  • Combine pasta, peas, broad beans, radish, olives, and coriander with beef in a pan. Mix well. Sprinkle with pecorino cheese and serve.

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