Simon Rimmer served up a tasty cacio e pepe (spaghetti with cheese and pepper) on Sunday Brunch.
The ingredients are: 450g cooked spaghetti (keep about 100ml cooking water), 80g butter, 200g shredded mange tout, 50g peas and50g Parmesan.
For the pepper mix: 1 teaspoon Sichuan pepper, 1 teaspoon black and white peppercorns, 1 teaspoon sea salt and Extra parmesan to serve.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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