RECIPE: Broken lasagne with courgette, pea and mint

FAMILY favourite. Serves: 4

Ingredients

240g dried lasagne sheets, broken into large pieces 200g mangetout 120g frozen peas 2tbsp olive oil, plus 1tsp 1 courgette, sliced ¼ tsp chilli flakes 1 lemon, zest and juice 50g Parmesan, grated 15g butter 10g mint, chopped

Method

1 Cook pasta in a large pan of boiling salted water for eight minutes until al dente. Add mangetout and peas during the last two minutes. Drain, reserving 200ml of pasta cooking water. 2 Meanwhile, heat 1 tsp oil in a frying pan over a medium heat and cook courgettes with a pinch of salt for eight minutes, stirring, until golden and softened. Add chilli flakes and cook for one minute. Set aside. 3 Combine lemon zest and juice, Parmesan, butter and remaining olive oil in a large bowl with plenty of ground black pepper. Tip in drained pasta and veg, along with half reserved pasta water. Add more pasta water if mixture is dry. Stir in mint and serve in bowls, sprinkled with more Parmesan.

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