TAGLIATELLE WITH PEAS, RICOTTA AND MINT
Recipe Raphaella Frame
500g tagliatelle pasta olive oil for frying 1T butter 2 garlic cloves, crushed zest of 4 lemons 300g frozen peas 6 to 8 large courgettes sea-salt flakes and crushed
black pepper 30g fresh mint leaves, torn 250g ricotta cheese
Cook the pasta according to the packet instructions. Heat the olive oil and butter in a large frying pan and lightly sauté the garlic. Add the lemon zest and remove from the heat.
Blanch the frozen peas in boiling water and drain. Add them to the garlic and lemon zest. Slice the courgettes into thin ribbons lengthways and season with salt and pepper. Heat a griddle pan with a little olive oil and char the courgette strips until char marks appear. Add to the garlic mixture, season well with sea-salt flakes and crushed black pepper, and toss through the pasta with the torn mint leaves. Crumble the ricotta over the pasta and drizzle a little more olive oil over the dish before serving.