Summer Carbonara with Courgettes & Mint
So this week I’ve got a FAB vegetarian recipe for all you pasta lovers out there (pretty sure that includes everyone!).
Ingredients - 4 servings
Cooking Time - 25 minutes
300g peas (fresh or frozen)
400g dried rigatoni
knob of butter
1 lemon zest and juice
1 bunch fresh mint
250g ricotta cheese
100g pecorino cheese
1. Finely slice the shallots and courgettes and add to a frying pan with a knob of butter/ olive oil. Cook on a medium heat until soft and slightly caramelised - approx. 10 mins. Set aside.
2. Blanch the peas - boil some water in a large, deep pan and add the peas. Whilst they cook get a large bowl and fill with cold water and some ice cubes. When the peas are just cooked, drain them (reserve the hot water if you can) and add to the cold water.
3. Cook the pasta in the reserved liquid or fresh boiling water. Once cooked, drain and pour back into the pan. Add the shallots and peas to the pasta and stir. Finely grate in the lemon zest and add the juice of 1/2 a lemon.
4. Finely chop the fresh mint and add to the pasta, along with the ricotta, pecorino and a glug of olive oil. Give it a good stir and season to taste.