I eat my fair share of sweets and cake, the man next to me’s fair share and probably yours too. I admit it, I have a very sweet tooth.
Healthy eating is all about balance. Balancing your carrots with your cake, your mange touts with your muffins your beef with your brioche!
I may have sweets for elevenses, cake when I get home from work and eat ice cream twice a day but beyond that I like my food to be veg filled, nutritious and of course absolutely delicious.
I spotted this recipe in the Waitrose magazine and it went down a treat with the family. It’s absolutely delicious, full of fresh summer flavours and super speedy- only 10 minutes in all! I’ve made it already made it three times this week…
Feel free to play with proportions depending on what you have and what you like- more pasta for my brother- more courgette ribbons for me. Mint isn’t used enough as a savoury garnish but it works wonders here. It lifts summery flavours and adds an often needed edge to dishes. Pea shoots are a favourite of my brothers but perhaps somewhere I would save a few pennies if making just for me. And of course add meat if you fancy- this is a perfect base for any left over roast chicken.
I’ve given the ingredients per person so you can easily multiply depending on how many you’re cooking for.
It’s easy, fast and super scrummy- what more could you want?!
Adapted from Waitrose
50g fresh tagliatelle
Large handful of frozen peas (approximately 60g)
1 small courgette (approximately 100g)
1 heaped tsp of pesto
Handful of pea shoots
10 (or so) mint leaves, roughly chopped
30g ricotta, broken up into small pieces
- Bring a pan of water to the boil and pop the pasta in, boil for two minutes, add the peas and boil for another two minutes. Drain reserving a tablespoon of the cooking water in the pan
- As the pasta is boiling ribbon the courgettes with a potato peeler and chop up the left over bits
- Once the pasta has been drained at the courgettes, stir and put the lid on to steam cook the courgettes
- As the courgettes are steaming finely chop the mint and break up the ricotta
- Fully drain the pasta, stir in the mint, ricotta and pea shoots (reserving a little for the top), season and serve scattered with the remaining pea shoots