Courgette, pea and ricotta pasta

Name: Courgette, pea and ricotta pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 400 g Fusilli; 30 ml Olive oil; 2 Courgettes, grated or diced; 0.2 Garlic, 2 cloves, sliced; 150 g Frozen peas; 200 g Ricotta; 1 Lemons; 30 g Vegetarian hard cheese, grated; 10 g Fresh basil

A bright summer pasta of soft garlicky courgettes, sweet peas and dollops of creamy ricotta, finished with lemon and basil.

Ingredients

400 g Fusilli
30 ml Olive oil
2 Courgettes, grated or diced
0.2 Garlic, 2 cloves, sliced
150 g Frozen peas
200 g Ricotta
1 Lemons
30 g Vegetarian hard cheese, grated
10 g Fresh basil

Method

Cook the pasta in boiling salted water, adding the peas for the last 2 minutes. Save a mug of pasta water, then drain.
Meanwhile fry the courgettes in the oil with the garlic and a pinch of salt until soft and lightly golden.
Add the pasta and peas to the courgettes with the lemon zest, a squeeze of juice, the hard cheese and a splash of pasta water. Toss until glossy.
Spoon into bowls, dot with ricotta and tear over the basil.