- 350g tagliatelle
- 500g courgettes
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 190g fresh shelled pea, or use frozen
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- handful mint leaves, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 250g pot ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
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.
Make it smarter, meaty or herbyReplace 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.