Jamie Oliver recipes

Courgette and pea pasta recipe

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