Recipe by Alby Hailes, for our Spring Gardening Series 2023.
Often pasta is best when kept simple, and this bright and flavour-packed spaghetti could not be easier. Feel free to add any fresh spring veg on hand when you warm through the dressing (e.g. double-podded broad beans, spring peas, blanched broccolini etc.).
Ingredients
1 tbsp sea salt
400g spaghetti
Half quantity of Spring Goodness Dressing
Half quantity of Pistachio & Fennel Dukkah
flat-leaf parsley leaves, finely chopped, to serve
cracked black pepper, to serve
lemon wedges, to serve
Method
For the spaghetti, bring a large saucepan of water with 1 tbsp sea salt to the boil over high heat. Once bubbling vigorously, add the spaghetti and cook until al dente (about 7-8 minutes or as per packet instructions). Drain the cooking water from the spaghetti, reserving 60ml. Return the spaghetti to the saucepan, along with the reserved cooking water, and place over low heat. Add the Spring Goodness Dressing, along with any fresh spring veg if desired, and using tongs, toss through the spaghetti for a minute, while gently heating through.
To serve, pile the warm spaghetti into wide bowls. Sprinkle over the Pistachio & Fennel Dukkah, and finish with extra chopped parsley, cracked black pepper and a squeeze of lemon juice.
Also try Spring Goodness Bowl — another simple, fresh and delicious recipe by Alby Hailes.
