Ingredients

• 300g/10½oz tagliatelle
• 75g/2¾oz broccoli
• cut into small florets
• 2 handfuls peas (fresh or frozen)
• 2 tbsp olive oil
• 2 garlic cloves
• finely chopped
• handful sun-dried tomatoes
• roughly chopped
• 200g/7oz low-fat crème fraîche
• (optional)
• large handful fresh dill fronds
• finely chopped
• 50g/1¾oz baby spinach
• sea salt and freshly ground black pepper
• 1 lemon
• juice only
• to serve
• 2 tbsp dill oil
• to serve (optional)

Directions

• Bring a saucepan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente. Add the broccoli florets and peas for the last 3 minutes of the cooking time.
• Heat the oil in a large frying pan over a medium heat. Fry the garlic and sun-dried tomatoes for 1 minute. Stir in the peas and crème fraîche
• if using
• until hot through. Stir in the dill and season well with salt and pepper.
• Drain the pasta completely and tip back into the pan. Add the contents of the frying pan with the spinach. Toss until well coated.
• Divide between four warmed shallow bowls
• squeeze over the lemon juice and drizzle with the dill oil
• if using.