Courgette and pea pasta
A light pasta with softened courgette, sweet peas and lemon. Some peas are crushed into the cooking water to make a simple sauce without cream.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 160g dried pasta
- 1 courgette, cut into small half-moons
- 120g frozen peas
- 1 garlic clove, crushed
- 1 tbsp olive oil
- ½ lemon, zest and juice
- Black pepper, to taste
Method
- Cook the pasta and peas
Bring a saucepan of water to the boil and cook the pasta according to its packet instructions. Add the peas for their packet cooking time near the end.
- Soften the courgette
Meanwhile heat the oil in a frying pan over a medium heat. Add the courgette and cook for 7–9 minutes, turning occasionally, until tender and lightly coloured.
- Add garlic and lemon zest
Add the garlic and lemon zest to the courgette. Stir for 1 minute, reducing the heat if the garlic begins to brown.
- Make the crushed-pea sauce
Reserve a mug of the pasta water before draining the pasta and peas. Add two spoonfuls of water and a spoonful of peas to the frying pan, crushing those peas with the back of a fork.
- Toss and serve
Toss in the remaining pasta and peas. Add lemon juice gradually and loosen with more reserved water if necessary. Heat through, season with pepper and divide between two bowls.
Make it work with what you have
- Chopped mint or parsley works well at the end if you already have it; neither is essential.
- Use small pasta shapes to catch the peas. Frozen peas need no thawing before adding to the boiling water.