Spring-into-summer pasta

Spring-into-summer pasta

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(3 ratings)

Ready in 15 minutes

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal457
  • fat10g
  • saturates5g
  • carbs75g
  • sugars0g
  • fibre6g
  • protein22g
  • salt0.19g
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Ingredients

  • 350g tagliatelle
  • 500g courgettes
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 190g fresh shelled pea, or use frozen
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful mint leaves, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 250g pot ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

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.

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Comments (1)

eleanormayo's picture
4

Lovely, fresh flavours.

Questions (0)

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