Ingredients for - Spring-into-summer pasta
1.
350g tagliatelle
2.
500g courgettes
3.
190g fresh shelled pea , or use frozen
5.
handful mint leaves, chopped
6.
250g pot ricotta
How to cook deliciously - Spring-into-summer pasta
1 . Stage
Cook tagliatelle according to pack instructions. Meanwhile, cut courgettes into thin finger-length sticks.
2 . Stage
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 . Stage
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.
Recipe information
Servings per container:
4
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