COURGETTE, LEMON & PEA PASTA
A simple, summery pasta dish using seasonal courgettes
Equipment
- Chopping knife
- chopping board or use a flat plate
- Citrus zester or fine grater*
- Pan to cook pasta
- Wide, deep pan for the whole dish
Ingredients
- 300 g wholewheat pasta you can use standard if wished
- 200 g frozen peas
- 1 tbsp oil
- 2 - 3 garlic cloves, crushed or finely chopped or use 2 - 3 tsp. garlic paste
- 2 - 3 courgettes sliced into half moons
- 1 lemon zested and juiced (about 2 tbsp)
- 75 g parmesan or very mature cheddar cheese grated
- Handful fresh mint chopped
Instructions
- Weigh and prepare the ingredients.
- Cook the pasta in boiling salted water for 8 - 12 mins until just cooked, adding the peas for the last 2 mins.
- Meanwhile, heat a deep and wide pan and add the oil, then garlic. Quickly add the courgettes and stir fry until softened.
- Drain the pasta and peas reserving the cooking water then stir into the courgettes. Add the lemon juice, stir, then add most of the cheese (50g) reserving a little for later.
- Add a ladleful of the pasta cooking water; this will emulsify with the cheese and lemon juice to create a silky sauce (you may need to add a little more). Stir through the chopped mint and serve with the reserved cheese.