Time takes: 15 minutes
1-300-350 g. Tagliatelle
3- 100-150g. Pack shelled fresh peas or use frozen
4-1 tbs. lemon juice and lemon zest
5-a handful of mint leaves, chopped
6-150-200 g. Ricotta cheese
7-A teaspoon olive oil.
1- Cook the tagliatelle according to the packet instructions.
2-Meanwhile, cut the zucchini into thin fingers-length sticks. When the pasta has 2 minutes left to cook, add the zucchini and peas into the pan, hen cook until just tender. Drain them and return to the pan.
3-Add lemon juice, zest, a teaspoon olive oil and most of the mint, then season to taste. Serve in to small bowls, spoon small dollops of ricotta cheese over the serve bowls and sprinkle with the remaining mint.
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