| | Speedy lemon spaghetti with crispy beef
Speedy lemon spaghetti with crispy beef
Speedy lemon spaghetti with crispy beef 4.3-5 9
  • Calories: 3636 kj
  • Fat: 37.3g
  • Carbohydrates: 75.8g

How to Make:

  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.
  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.
  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.
  4. Add pasta, peas, broad beans, radish, olives and coriander to beef in pan. Stir to combine. Sprinkle with pecorino. Serve.
Time for preparing:
15 min.


  • 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