- 200 g Spaghetti
- 2 tbsp Olive oil
- 4 Spring onions chopped into chunks
- 5 Dried bird's eye chillies crushed
- 1 Small tub of creme fraiche 200g approx,
- 1 Lemon zest only
- Salt & Pepper
- 1 Punnet pea shoots
- A handful of home grown Mizuna leaves or rocket leaves
- A generous selection of chopped fresh herbs. I used dill chives, flat parsley, mint (home grown), basil and some garlic chive flowers from the garden,
- Parmesan to serve
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Boil the pasta according to the packet instructions,
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While the pasta is cooking you can assemble the rest of the dish,
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Fry the chopped spring onions and dried chillies in the olive oil over a medium heat for 5 minutes,
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Place the creme fraiche into a bowl and add in the lemon zest and plenty of seasoning,
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Chop all the herbs and add to the creme fraiche,
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Tear the mizuna/rocket to add later,
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Once the pasta is cooked stir through the spring onion mix then place into pasta bowls,
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Spoon the creme fraiche mixture on top of the pasta, dividing it equally between the 2 plates,
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Top with the mizuna/rocket, garlic flowers (if you have them), pea shoots and Parmesan. You could substitute extra olive oil for the Parmesan which complements the dish well.
You could also add char-grilled asparagus or baby leeks to this dish or maybe some sweet green peas.