250g vegan-friendly pasta
1 large lemon
1 large tomato
3 x garlic cloves
110g peas (optional)
1. Boil the pasta in water till it’s cooked.
2. In the meantime, in a large pan fry the garlic, lemon zest (leaving some for decoration), lemon juice and a good tablespoon of mixed herbs in a glug of olive oil, but don’t let it burn. It should take only two or three minutes.
3. Drain the pasta well. Chuck it in with the sauce and mix thoroughly.
4. Serve it up on warmed plates and decorate with the zest and a couple of slices of lemon. Perhaps grind a bit of black pepper over the top.
Recipe by Gill Kay, as featured in the Jersey Evening Post, Family Meals for a Fiver series, 21 January 2023.
*Prices correct at time of print