Courgette, pea and pesto tagliatelle

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.