Courgette, Pea & Pesto Tagliatelle Recipe

Like most families, pasta is always a favourite in our house, and we are always on the look out for new ideas.  This fresh, summery combination of peas and courgettes is delicious and a big hit with the girls.  Try the recipe with different pasta shapes too, we love it with fusilli.  The veggies are full of folic acid too, so great for anyone pregnant or TTC.

Recipe: Courgette, Pea & Pesto Tagliatelle


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
125g ricotta


1. Bring a large pan of salted water to the boil and cook the tagliatelle for 2 minutes (if using dried, follow packet instructions and continue as below a couple of minutes before the end of cooking time).

2. Add the peas, return to the boil and cook for another 2 minutes, until the pasta is al dente and the peas are tender.

3. Meanwhile, use a vegetable peeler to shave the courgettes into ribbons and finely dice the leftover cores.  Drain the peas and pasta well, reserving a cupful of the cooking liquid.

4. 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 to taste.

5. 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.

And don't forget to enter our competitions!