Jamie Oliver recipes

Courgette and pea pasta recipe

  1. Bring a large pan of salted water to the boil
  2. Peel and finely slice 2 garlic cloves
  3. Trim and halve 2 courgettes lengthways, then slice into half-moons
  4. Place a large non-stick frying pan over a medium heat with 1 tbsp olive oil
  5. Add the garlic and ½ tsp chilli flakes (if using) and cook for 1 min
  6. Add the courgettes and a pinch of sea salt and black pepper
  7. Cook for 10 mins, or until golden and softened, stirring occasionally
  8. Roughly tear 250g fresh lasagne sheets and drop into the boiling water
  9. Add 160g fresh or frozen peas
  10. Cook for 2 mins, then drain, reserving a mugful of pasta water
  11. Toss the drained pasta and peas into the courgette pan along with a good splash of pasta water
  12. Tear in a ½ bunch of fresh mint leaves, then finely grate in most of a 50g block of Parmesan
  13. Add another splash of pasta water, then squeeze in the juice of 1 lemon
  14. Toss well, then taste and season to perfection
  15. Dish up and finely grate over the remaining Parmesan and drizzle with extra-virgin olive oil
  16. Tuck in!

Courgette, pea and mint pasta ingredients

Showing 1-7 of 7 items
Showing 1-7 of 7 items


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