Courgette, Lemon and Pea Pasta by Little Chefs, Big Chefs
Preparation time: 15 minutes
Cooking time: 12 minutes
200g frozen peas
1tbsp rapeseed oil
2-3 garlic cloves, crushed (or use 2-3tsp garlic paste)
1 lemon, zested and juiced (about 2 tbsp)
75g parmesan or very mature cheese, finely grated
Handful of fresh mint, chopped
- Cook the pasta in boiling salted water for 8-12 minutes until just cooked, adding the peas for the last two minutes.
- Meanwhile, heat a deep and wide pan and add the oil, then add the garlic. Quickly add the courgettes and stir fry until softened.
- Drain the pasta and peas, reserving the cooking water for later, then stir into the courgettes. Add the lemon juice, stir then add most of the cheese (50g) reserving a little for later.
- Add a ladleful of the pasta cooking water; this will emulsify with the cheese and lemon juice to create a silky sauce (you may need to add a little more). Stir through the chopped mint and serve with the reserved cheese.
- Joanne’s top tip: Blitz stale/leftover bread (including crusts that many children won’t eat) into breadcrumbs in a food processor (alternatively, rub on a grater). These can be frozen and used straight from the freezer on top of bakes, gratins or to coat foods. Blitzing a few herbs, either fresh or dried and lemon zest adds a lovely taste. I also grate end bits of cheese to freeze and use to cook with. Mixing breadcrumbs and cheese for toppings not only makes the cheese go further but adds a different sensory element especially effective for children.