Courgette, pea and pesto tagliatelle

LOVE Life recipe: rich in folic acid

  • Preparation time: 10 minutes
  • Cooking time: 5 minutes
  • Total time: 15 minutes

Serves: 4


200g fresh tagliatelle
250g podded garden peas (fresh or frozen)
2 courgettes (about 400g)
2-3 tbsp pesto
75g pea shoots
½ x 25g pack mint, leaves roughly chopped
125g ricotta


1. Bring a large pan of salted water to the boil and cook the tagliatelle for 2 minutes. Add the peas, return to the boil and cook for another 2 minutes, until the pasta is al dente and the peas are tender; drain well, reserving a cupful of the cooking liquid. Meanwhile, use a vegetable peeler to shave the courgettes into ribbons and finely dice the leftover cores.
2. Return the pasta, peas and 2-3 tbsp cooking liquid to the pan, stirring through ½ the pesto, until well coated. Stir the courgette through the pasta with most of the pea shoots and mint; season.
3. Divide between plates, topping each with crumbled ricotta and the remaining pesto, pea shoots and mint. Finish with a good grinding of black pepper before serving.