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19 Apr, 2023

Spring Pasta

Brown rice spaghetti with the best of fresh Spring produce and flavours, including asparagus, peas, olive oil, lemon and a zesty crumb.


Serves 2.


  • 150g brown rice spaghetti
  • 1 tbsp cold-pressed rapeseed oil
  • 3 garlic cloves, 2 sliced horizontally and 1 crushed
  • 1 green chilli, deseeded and chopped horizontally into slivers
  • 2 tbsp capers
  • 1/2 bunch asparagus stems, chopped at an angle into horizontal chunks
  • 300g frozen peas
  • Juice and zest of 1/2 lemon
  • 2 tbsp extra virgin olive oil
  • 25g gf sourdough breadcrumbs (to make simply take any stale crust or loaf of gf bread and whizz in a blender until fine)
  • Salt and pepper


  1. Bring a pan of water to boil for your pasta. Once boiled, add the pasta and turn down the heat to simmer for 10 minutes.
  2. Add the rapeseed oil into a pan on medium-high heat and add the garlic and chilli. Sauté for 2-3 minutes until golden. Add the capers and sauté with the garlic and chilli. After a couple of minutes, use a spoon to squash down the capers, releasing the juice into the pan. Add the asparagus and sauté for a further 5 minutes. Add the peas and keep on the heat for a further 2-3 minutes, stirring them until they have defrosted.
  3. Once the pasta has cooked, use tongs to remove the pasta from the water and add straight into the pan with the veggies. Add a spoon of the starchy pasta water and use the tongs again to mix together.
  4. Remove from the heat and add 2 tbsp olive oil and the juice of 1/2 lemon to the pasta. Mix again.
  5. In a small frying pan, add a tsp of rapeseed oil, with a clove of crushed garlic. Sauté for 2 minutes. Add with the breadcrumbs and lemon zest and sauté for a further 2 minutes until all combined and golden.
  6. Add to a dish and spoon the zesty crumb over the top. Finish with a good seasoning of salt and pepper and serve!