A bright green vegan spaghetti sauce, made from peas, spinach, basil and mint, lemon and pine nuts. Blitzed together in the time it takes your spaghetti to cook - the speediest of meals!
Bring 2 saucepans of water to the boil (1 large-ish, and 1 small). Add the spaghetti to one, and the peas to the other.
When the peas are cooked (about 4 minutes), drain and tip into a blender or food processor, but set aside a few tablespoons to serve whole. Add to the blender the spinach, basil, mint, juice of the lemon, garlic and pine nuts, then blitz until smooth. Add some water, a little at a time, until it reaches a sauce-like consistency. Taste and season with salt and black pepper as required.
When the spaghetti has cooked, drain it, then return it to the saucepan. Pour in the sauce, return the pan to a gentle heat and mix well to combine as the sauce warms through. Serve immediately scattered with the remaining peas.