Speedy lemon spaghetti with crispy beef
INGREDIENTS
100g sugar snap peas, trimmed
1 cup frozen broad beans
375g dried spaghetti
1 small red onion, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
500g lean beef mince
3 garlic cloves, crushed
2 tablespoons fresh lemon thyme leaves
1/2 cup dry red wine
6 radishes, thinly sliced
180g tub Sicilian green olives with thyme and lemon, drained
1/3 cup fresh coriander sprigs
2 tablespoons grated pecorino
METHOD
Step 1
Bring a large saucepan of salted water to the boil. Add peas and broad beans. Cook for 2 minutes or until just tender. Using a slotted spoon, transfer to a bowl. Refresh under cold water. Drain. Peel broad beans.
Step 2
Add pasta to the boiling water. Cook following packet directions. Place onion in a colander. Drain pasta over onion to soften. Transfer to large bowl. Add 2 tablespoons oil and lemon juice. Season. Toss to combine.
Step 3
Meanwhile, heat remaining oil in a frying pan over high heat. Cook mince, breaking up with a wooden spoon, for 10 minutes or until crisp. Add garlic and thyme. Stir to combine. Add wine. Cook until wine has evaporated.
Step 4
Add pasta, peas, broad beans, radish, olives and coriander to beef in pan. Stir to combine. Sprinkle with pecorino. Serve.