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.
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
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
