Lamb, pea & mint pasta

• Lamb mince400g
• Frozen garden peas200g
• Garlic (4 bulbs, approx 40 cloves)2
• Mint sauce20g
• Half-fat creme fraiche150g
• Penne / fusilli400g
• Lemons (4 pack)1

Plus salt and pepper. About £4.67 for the amounts used.

Method

1. 1

   Cook 400g pasta following the pack, adding 200g frozen peas for the last 2 minutes. Keep a mug of pasta water, then drain.

2. 2

   Fry 400g lamb mince for 8 minutes until browned and cooked through, breaking it up. Spoon off any excess fat and add 2 crushed garlic cloves for 1 minute.

3. 3

   Stir in 150g creme fraiche, 1 tbsp mint sauce and a squeeze of lemon.

4. 4

   Toss with the pasta and peas, adding a splash of pasta water to loosen. Season.