Serves 1 at 30p
a handful (2g) of fresh herbs
30ml oil (I used sunflower)
2 tbsp lemon juice
2 tbsp breadcrumbs
a good pinch of salt and a grind of pepper
- Break the spaghetti in half so it fits in the bowl, and place it in the bottom. Cover it with cold water, half filling the bowl. Put a plate on top or cover with clingfilm with a few holes in it. Cook on full power for 2.5 minutes. Stir and let sit for a minute and cook on full power for another 2.5 minutes.
- Finely chop the herbs and add the lemon juice, oil and salt. Stir well, then stand to one side.
- To make the carrot ribbons, use a vegetable peeler to strip the carrot into long, thin ribbons, then stack them up and slice them carefully into thinner pieces, or use a vege twister. Put the carrot ribbons in with the pasta for a last minute of cooking, the drain and pour over the green sauce. Top with breadcrumbs.
RECIPE AND IMAGE FROM: A Girl Called Jack: Carrot Ribbon Pasta