Name: Jamie Oliver’s Courgette and Pea Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cloves garlic (peeled and finely sliced); 2 courgette (zucchini) (trimmed, halved lengthways and sliced into half-moons); 1 tbsp olive oil (plus some to drizzle); ½ tsp dried chilli flakes (optional); 250 g fresh lasagne sheets (torn or cut into strips); 160 g fresh or frozen peas; 15 g fresh mint leaves; 50 g Parmesan or vegetarian hard cheese alternative (finely grated); 1 lemon

Jamie Oliver's courgette and pea pasta with fresh mint & chilli is a brilliantly simple dish, perfect for bringing a little sunshine to the family dinner table.

Jamie Oliver's courgette and pea pasta served into two bowls.

Tesco has teamed up with Jamie Oliver to bring customers another round of tasty, nutritious recipes that are not just easy to make, but are very affordable too.

What's more, these dishes are ideal for encouraging children to enjoy a little more veg with their meals, which I particularly love as it ties in perfectly with my own ethos and indeed my book, Get Your Kids to Eat Anything!

This delicious courgette and pea pasta uses seasonal veg, and costs just £3.52 for 4 people. It can be easily whipped up in 20 minutes. Wins all round!

Here's how to make it.

Ingredients

2 cloves (2 ) garlic peeled and finely sliced
2 courgette (zucchini) trimmed, halved lengthways and sliced into half-moons
1 tbsp olive oil plus some to drizzle
½ tsp dried chilli flakes optional
250 g (8 oz) fresh lasagne sheets torn or cut into strips
160 g (1 cup) fresh or frozen peas
15 g (1 cup) fresh mint leaves
50 g (½ cup) Parmesan or vegetarian hard cheese alternative finely grated
1 lemon

Equipment

Instructions

Place a large non-stick frying pan over a medium heat with the olive oil. Add the garlic and chilli flakes (if using), cook for 1 min.

Garlic, oil and chilli flakes fried in a frying pan.

Add the courgettes and a pinch of sea salt and black pepper.

Garlic, oil and chilli flakes fried in a frying pan. Courgette slices added.

Cook for 10 mins, or until golden and softened, stirring occasionally.

Garlic, oil, chilli flakes and courgettes fried in a frying pan.

Drop the peas into a large pan of salted water.

Peas being added to boiling salted water.

Add the lasagne strips.

Lasagne sheets cut into strips, being added to boiling water with peas.

Cook for 2 mins, then drain, reserving a mugful of pasta water.

Toss the drained pasta and peas into the courgette pan along with a good splash of pasta water.

Peas and cooked lasagne sheets cut into strips, drained and added to the frying pan.

Courgettes, peas and lasagne pasta strips stirred together in a frying pan.

Tear in the mint leaves.

Courgettes, peas and lasagne pasta strips stirred together in a frying pan. Mint leaves added.

Add most of the Parmesan.

Courgettes, peas, fresh mint, and lasagne pasta strips stirred together in a frying pan. Parmesan added.

Add another splash of pasta water, then squeeze in all the lemon juice.

Courgettes, peas, fresh mint, Parmesan and lasagne pasta strips stirred together in a frying pan. Lemon juice added.

Toss well, then taste and season to perfection.

Jamie Oliver's courgette and pea pasta fully prepared in the frying pan.

Dish up, finely grate over the remaining Parmesan and drizzle with olive oil, before tucking in.

Jamie Oliver's courgette and pea pasta, served to two bowls, surrounded by ingredients.

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5 from 1 vote

Jamie Oliver’s Courgette and Pea Pasta

Jamie Oliver's courgette and pea pasta with fresh mint & chilli is a brilliantly simple dish, perfect for bringing a little sunshine to the family dinner table, and ideal for encouraging children to enjoy a little more veg with their meals.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Pasta meals

Cuisine: Italian

Diet: Vegetarian

Servings: 4 bowls

Author: Emily Leary

Cost: £3.52

Ingredients

2 cloves (2 ) garlic peeled and finely sliced
2 courgette (zucchini) trimmed, halved lengthways and sliced into half-moons
1 tbsp olive oil plus some to drizzle
½ tsp dried chilli flakes optional
250 g (8 oz) fresh lasagne sheets torn or cut into strips
160 g (1 cup) fresh or frozen peas
15 g (1 cup) fresh mint leaves
50 g (½ cup) Parmesan or vegetarian hard cheese alternative finely grated
1 lemon

Equipment

Instructions

Place a large non-stick frying pan over a medium heat with the olive oil. Add the garlic and chilli flakes (if using), cook for 1 min.
Add the courgettes and a pinch of sea salt and black pepper.
Cook for 10 mins, or until golden and softened, stirring occasionally.
Drop the peas into a large pan of salted water.
Add the lasagne strips.
Cook for 2 mins, then drain, reserving a mugful of pasta water.
Toss the drained pasta and peas into the courgette pan along with a good splash of pasta water.
Tear in the mint leaves.
Add most of the Parmesan.
Add another splash of pasta water, then squeeze in all the lemon juice.
Toss well, then taste and season to perfection.
Dish up, finely grate over the remaining Parmesan and drizzle with olive oil, before tucking in.

Video

Notes

This pasta is best eaten on the day it's made but it can be stored in an airtight container in the fridge to safely eat the next day. It can also be frozen in an airtight container, if you wish.

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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