Spring-into-summer pasta

Spring-into-summer pasta

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Cooking time

Ready in 15 minutes

Skill level

Easy

Servings

Serves 4

Can't wait for summer? This pasta recipe is fresh and simple, and will remind you of balmy evenings...

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
457
protein
22g
carbs
75g
fat
10g
saturates
5g
fibre
6g
sugar
0g
salt
0.19g

Ingredients

  • 350g tagliatelle
  • 500g courgettes
  • 190g fresh shelled peas, or use frozen
  • zest and juice 1 lemon
  • handful mint leaves, chopped
  • 250g pot ricotta

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Method

  1. Cook tagliatelle according to pack instructions. Meanwhile, cut courgettes into thin finger-length sticks.
  2. 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.
  3. 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.

Recipe from Good Food magazine, June 2005

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Comments

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eleanormayo's picture
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Lovely, fresh flavours.

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