Spring-into-summer pasta
- Preparation and cooking time
- Total time
- Ready in 15 minutes
- Easy
- Serves 4
Ingredients
- 350g tagliatelle
- 500g courgettes
- 190g fresh shelled pea, or use frozen
- zest and juice 1 lemon
- handful mint leaves, chopped
- 250g pot ricotta
Method
- STEP 1
Cook tagliatelle according to pack instructions. Meanwhile, cut courgettes into thin finger-length sticks.
- STEP 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.
- STEP 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.
