Fresh pea and courgette penne
I found some lovely fresh peas at the farm shop in Kent. I really wanted to keep their flavor as they taste so sweet when they are as fresh as they are now, so I made this nice and summery pasta dish.
Ingredients (serves 2)
two handful of unpeeled peas
half of a small courgette
2 spring onions
1 small clove of garlic
1 cup of cooking water
half of a Ricotta cheese
freshly grated parmezan
seasalt and pepper
Get started on getting those lovely peas out of their pots, try not to eat all of them while doing so!
Put on a kettle with water to boil the pasta.
Slice your spring onions, courgettes and tomato.
Put some olive oil into a heavy base pan and trow in the whole clove of garlic, toss around and add the spring onion and the courgette. Put the boiling water into a pan and add the penne.
When the pasta is cooking you will have about 10 min to complete the sauce
When the vegetables start to color a bit, add the tomato and keep stirring so nothing sticks to the pan.
You pasta should be nearly ready, turn down the hob and leave it to cook further.
Add a cup of cooking water to the vegetables stir for a few minutes and then use your hand blender to make your sauce. Now add the Ricotta, salt and pepper. Stir until you get an even base and add the parmezan. Check if your penne is ready and add it to the sauce. Add the peas. Stir for a few minutes so the sauce is divided nicely over the penne. The peas will now still be fresh but a little warm.
Grate over some parmezan and drink this with a nice fruity white wine!
Tip: If you can't find fresh peas, frozen peas work just as well. Just pop them into boiling water for a few minutes and add them to the pasta.
If you don't like the peas to be uncooked you can just add them to the cooking water of the pasta and get them out when you think they are ready to eat. You can also do this to blanch them.