Spring-into-summer pasta recipe

Spring-into-summer pasta recipe

Spring-into-summer pasta

Spring-into-summer pasta recipe
Recipe type: Pasta
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 350g tagliatelle
  • 500g courgettes
  • 190g fresh shelled peas , or use frozen
  • zest and juice 1 lemon
  • handful mint leaves, chopped
  • 250g pot ricotta
Instructions
  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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