Green veg pasta

Ingredients:

  • 1 courgette
  • 200g pasta
  • Parmesan cheese
  • 150g frozen peas
  • 50g fresh spinach
  • 5g garlic (about 1 clove)
  • (optional) fresh mint
  • 60g olive oil
  • 0.25 teaspoon salt
  • 30 twists of black pepper (about 1 teaspoon)
  • 1 lemon

Methods:

  • Preheat a non-stick pan with a bit of olive oil. Slice the courgette into circles and arrange them on the pan in a single layer. Brown them on both sides.
  • Meanwhile, start boiling the pasta in salty water. And defrost the peas.
  • To make the pesto, handblender together peas, roughly chopped spinach and garlic, olive oil, salt, black pepper and (optionally) fresh mint.
  • Zest the lemon and grate some Parmesan.
  • Mix 20g of lemon juice and all of the zest into pesto. Taste and adjust salt and acidity (lemon juice).
  • Once the pasta is ready, place a mug in the sink before draining the pasta (to reserve some pasta water, in case it will be needed to reach a pesto-like consistency) and mix it with the pesto.
  • Serve with fried courgettes, and topped with Parmesan.