Directions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions.
- Reserve 1 cup of pasta water, then drain and set aside.
- Prepare the Sauce:
- Heat a drizzle of olive oil in a large pan over medium heat.
- Add the sliced garlic and sauté until fragrant.
- Stir in the courgettes and cook until tender. Add the chili flakes, lemon zest, salt, and pepper.
- Pour in the cream, stirring to combine. Let it simmer and reduce slightly.
- If needed, add a splash of reserved pasta water to loosen the sauce.
- Stir in the cooked peas, Parmesan cheese and basil leaves. Adjust seasoning as needed with salt and pepper.
- Combine Everything:
- Add the cooked pasta to the pan and toss to coat in the sauce.
- Serve:
- Divide among plates and top with wild rocket, toasted pine nuts, and extra Parmesan.
Total time
35 mins
Prep time
10 mins
Cook time
25 mins
Serving
4 people
Difficulty
Easy
Ingredients
- 3 large LeaderBrand Courgettes, thinly sliced
- ½ bag LeaderBrand Wild Rocket
- 300g pappardelle, tagliatelle, or pasta of choice
- 2 cloves garlic, thinly sliced
- Pinch of chili flakes
- Olive oil, for cooking
- 300ml cream
- 1 cup frozen peas, cooked
- Zest of 1 lemon
- 2tbsp freshly torn basil leaves
- 2 tbsp toasted pine nuts
- 50g Parmesan cheese, grated
- Salt & pepper, to taste
- Extra Parmesan, for garnish
featured products
WILD ROCKET
Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.
- Available All Year Round
- Gisborne
- Washed & Ready To Eat
- Source of Vitamin A
COURGETTES
Tender and delicately flavoured. One of natures most versatile fruits add it to your next pasta, salad and BBQ.
- Jan – Apr
- Chertsey
- Source of Vitamin C
- Source of Potassium
