I make versions of this lemony pasta – inspired by the classic pasta dish from the Amalfi Coast – all year long.

While the creme fraiche isn’t traditional, it adds a lovely richness and complements the brightness of the lemon. Sometimes I toss through rocket or basil at the end, or add an egg to enrich the sauce, the hot spaghetti just cooking it. I really like the combination of peas and mint here, so they’re common additions at my dinner table.