THE BELLY KITCHEN · Dinner

Lemon & Mint Pea Protein Fusilli

Name: Lemon & Mint Pea Protein Fusilli
Total time: 25 min
Yield: 2 servings
Ingredients: 150 g BELLY Fusilli, weighed dry; 200 g frozen peas; 2 tbsp olive oil; 2 garlic cloves, thinly sliced; 1 lemon: finely grated zest and 1 tbsp juice, plus more to taste; 6 g fresh mint leaves, washed and finely sliced; 150 ml reserved pasta cooking water, used as needed; Salt and black pepper to taste

25 MINSSERVES 2

Whole peas, a coarse pea coating and lemon-mint brightness. A freezer-and-cupboard dinner for two, with no blender required.

Published 2026-10-19 · BELLY Editorial

Let’s get cooking ↓

AI-generated serving illustration

Original BELLY editorial recipe; not yet kitchen-tested

A whole bowl of Fusilli with green peas, mint and lemon zest on a wooden table

THE SHOPPING LIST

Ingredients

For 2 people

150 g BELLY Fusilli, weighed dry
200 g frozen peas
2 tbsp olive oil
2 garlic cloves, thinly sliced
1 lemon: finely grated zest and 1 tbsp juice, plus more to taste
6 g fresh mint leaves, washed and finely sliced
150 ml reserved pasta cooking water, used as needed
Salt and black pepper to taste

Meet the Fusilli

APRON ON. WATER BOILING.

Let’s make it.

1
Prepare the garlic, mint and lemon. Bring a large pan of water to the boil for the pasta.
2
Cook the frozen peas separately according to their packet instructions, then drain. Keep half whole. Mash the other half in a heatproof bowl with a fork; a coarse texture with visible skins is intended.
3
Cook the Fusilli according to its pack instructions. Before draining, reserve 150 ml of the cooking water. Stir 2 tbsp of that water into the mashed peas.
4
While the pasta cooks, warm the olive oil in a wide frying pan over a low-to-medium heat. Add the garlic and stir for about 1 minute until fragrant, without allowing it to brown. Reduce the heat if it colours quickly.
5
Add the whole peas and pea mash to the garlic pan. Stir gently until hot, then add the drained Fusilli. Toss for 1–2 minutes, adding reserved water a tablespoon at a time only if the coating needs loosening.
6
Remove the pan from the heat. Fold in the lemon zest, 1 tbsp juice and sliced mint. Taste, season with salt and pepper and add a little more juice only if wanted. Divide between two bowls and serve.
7
Cool and refrigerate leftovers within two hours, use within 48 hours and reheat once only until steaming hot throughout. Follow shorter ingredient use-by instructions.

A little BELLY wisdom

Keep half the peas whole and mash half: two textures, one bag from the freezer.

Make it yours. Keep it clear.

Estimated timing: 10 minutes preparation and 15 minutes cooking, with peas and garlic prepared while the pasta pan heats and cooks. Follow packet times. Original editorial recipe; not yet kitchen-tested.

Each serving uses 75 g dry Fusilli, supplying 15 g protein from pasta alone using the supplier figure of 20 g per 100 g dry. This is not a finished-meal macro calculation.

Allergens: wheat (gluten) and lupin in BELLY Fusilli; the supplier ingredients also include oat fibre. Check all ingredient labels and the current pasta pack. This recipe is not gluten-free.

Penne can replace Fusilli using its own pack timing. Leave out mint for a lemon-garlic finish. Cheese or other toppings change the ingredients and allergens; none are included in the base recipe or illustration.

The peas make a coarse coating, not a smooth cream sauce. Stop adding water when it coats the pasta.

Understand dry-weight pasta nutrition · Choose your pea pasta texture

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