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.
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
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.
Print this recipe to try later.
Jamie Oliver’s Courgette and Pea Pasta
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
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
Nutrition
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