Friday, September 7, 2012
Recipe: Chargrilled Courgette, Pea, and Ricotta Tagliatelli
Chargrilled courgette, pea, and ricotta Tagliatelli (serves 1)
100g dried Tagliatelli
80g frozen peas
80g diced chargrilled courgettes
1 tbsp extra virgin olive oil
Zest and juice of half a lemon
Plenty of salt and pepper to taste
30g fresh ricotta
1. Cook the Tagliatelli according to the packet instructions. 2 minutes before the end of cooking time, add the frozen peas to the pan.
2. Drain the peas and pasta, and return to the pan. Mix in the courgettes, olive oil, lemon and seasoning. Top with the fresh ricotta and serve!