Ingredients

350g tagliatelle
500g courgettes
190g fresh shelled pea
or use frozen
zest and juice 1 lemon
handful mint
leaves, chopped
250g pot ricotta
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.