Spring-into-summer pasta

• tagliatelle↗350g g
• courgettes↗500g g
• fresh shelled pea↗190g g

  or use frozen

• zest and juice 1 lemon
• handful mint↗

  leaves, chopped

• pot ricotta250g g

Step-by-step instructions

1. 1

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

2. 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.

3. 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.