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Pasta with lemon, anchovies, parsley & bits from the garden


  • Cook the pasta in a pot of lightly salted, boiling water until al dente. Drain well.
  • At the same time, heat the oil in a wok (or large non-stick pan) and gently sauté the garlic, carrots, celery, peas and corn until tender, regularly stirring.  
  • Add the anchovies, grated rind of 1 lemon, a decent amount of ground pepper and a little salt. Toss and briefly cook. 
  • Then add the parsley and juice of ½ lemon. Toss and cook for a couple of minutes. Taste for seasoning. 
  • Add the drained pasta to the sauce with a generous amount of grated parmesan. Toss well and, if you like, serve with extra parmesan sprinkled on top.


  • 400 gm any pasta
  • sea salt & freshly ground pepper
  • ¼ cup olive oil
  • 2 garlic cloves, crushed
  • 4-6 baby carrots, sliced
  • 1-2 celery stalks, diced
  • ½ cup frozen peas, thawed
  • kernels from 2 corn cobs
  • 3-4 anchovies (optional)
  • 1 lemon
  • ½ cup chopped Italian (flat leaf) parsley
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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