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.
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.
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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.