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Ingredients

Method

  • STEP 1

    Cook tagliatelle according to pack instructions. Meanwhile, cut courgettes into thin finger-length sticks.

  • STEP 2

    When the pasta has 2 mins left to cook, tip the courgettes and peas into the pan, then cook until just tender. Drain and return to the pan.

  • STEP 3

    Toss in the lemon juice, zest and most of the mint, then season to taste. Divide between 4 bowls, spoon small dollops of ricotta over each and sprinkle with the remaining mint.

RECIPE TIPS
MAKE IT SMARTER, MEATY OR HERBY

Replace tagliatelle with pappardelle pasta and slice the courgettes into thin ribbons using a vegetable peeler. To add meat, top each bowl with a few crisp rashers of grilled bacon. Or to make it herby replace the ricotta with a herb cheese such as Boursin or le Roulé and omit the mint.

Recipe from Good Food magazine, June 2005

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