Creamy Peasta

Heat the olive oil (1 tbsp) in a frying pan. Fry the onion (1 white) until soft. Add the garlic (3 cloves) and fry until fragrant. Season with salt (1 tsp) and pepper (1 tsp).

Stir in the spinach (240 g) until wilted. Mix in the fresh basil (60 g), juice (1 lemon) and wholegrain mustard (1 tbsp). Stir in the peas (180 g) until soft. Blend the mixture in a food processor until a thick sauce forms.

Pour the sauce over the spaghetti (400 g). Add the peas (120 g) and sun dried tomatoes (40 g). Stir to combine and serve. Garnish with [to_garnish basil leaves] and a lemon juice (0.5 tbsp).