Spring-into-summer pasta
Can't wait for summer? This pasta recipe is fresh and simple, and will remind you of balmy evenings...
- Ready in 15 minutes
- Serves 4
- Easy
Ingredients
- 350g tagliatelle
- 500g courgettes
- 190g fresh shelled peas, or use frozen
- zest and juice 1 lemon
- handful mint leaves, chopped
- 250g pot ricotta
Make it smarter, meaty or herby
Replace tagliatelle with pappardelle pasta and slice the courgettes into thin ribbons using a vegetable peeler.
To add meat, top each bowl with a few crisp rashers of grilled bacon. Or to make it herby replace the ricotta with a herb cheese such as Boursin or le Roulé and omit the mint.
Method
-
Cook tagliatelle according to pack instructions. Meanwhile, cut courgettes into thin finger-length sticks.
-
When the pasta has 2 mins left to cook, tip the courgettes and peas into the pan, then cook until just tender. Drain and return to the pan.
-
Toss in the lemon juice, zest and most of the mint, then season to taste. Divide between 4 bowls, spoon small dollops of ricotta over each and sprinkle with the remaining mint.
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