Like most families, pasta is always a favourite in our house, and we are always on the look out for new ideas. This very fresh, early summer combination of peas and courgettes sounds delicious and is sure to be a big hit with the girls, although I think I might substitute a more child-friendly pasta, they tend to struggle with tagliatelle. The veggies are full of folic acid too, so great for anyone pregnant or TTC.
Preparation time 10 minutes; cooking time 5 minutes
200g fresh tagliatelle
250g podded garden peas (fresh or frozen)
2 courgettes (about 400g)
2-3 tbsp pesto
75g pea shoots
½ x 25g pack mint, leaves roughly chopped
1. Bring a large pan of salted water to the boil and cook the tagliatelle for 2 minutes. Add the peas, return to the boil and cook for another 2 minutes, until the pasta is al dente and the peas are tender; drain well, reserving a cupful of the cooking liquid. Meanwhile, use a vegetable peeler to shave the courgettes into ribbons and finely dice the leftover cores.
2. Return the pasta, peas and 2-3 tbsp cooking liquid to the pan, stirring through ½ the pesto, until well coated. Stir the courgette through the pasta with most of the pea shoots and mint; season.
3. Divide between plates, topping each with crumbled ricotta and the remaining pesto, pea shoots and mint. Finish with a good grinding of black pepper before serving.
This recipe first appeared in Waitrose Kitchen magazine.
Don't forget to check out the rest of our National Vegetarian Week recipes.