Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Courgette and pea pasta recipe

101 ratings

In partnership with Jamie Oliver

Jamie Oliver says, "Tearing up lasagne sheets gives you super silky pasta, which is delicious with courgettes and peas. I’m holding back a little cooking water to emulsify with the cheese and create a beautiful creamy sauce. You should definitely try this at home!" See method

Serves 4
5 mins to prepare and 15 mins to cook
262 calories / serving
Healthy

Ingredients

2 garlic cloves
2 courgettes
1 tbsp olive oil
½ tsp dried crushed chillies (optional)
250g fresh lasagne sheets
160g fresh garden peas (or frozen)
½ a bunch of fresh mint (15g)
50g Parmigiano Reggiano
1 lemon
extra virgin olive oil

Source of protein, which supports the maintenance of muscle mass

Each serving contains

Energy
1090kj
262kcal 13%
Fat
11g 16%
Saturates
5g 23%
Sugars
4g 4%
Salt
0.8g 13%

of the reference intake
Carbohydrate 27.3g Protein 13.7g Fibre 13.7g

Method

Bring a large pan of salted water to the boil. Peel and finely slice the garlic; trim and halve the courgettes lengthways, then slice into half-moons.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Place a large non-stick frying pan over a medium heat with the olive oil. Add the garlic and chilli flakes (if using), cook for 1 min, then add the courgettes and a pinch of sea salt and black pepper. Cook for 10 mins, or until golden and softened, stirring occasionally.
Roughly tear the lasagne sheets and drop into the boiling water along with the peas. Cook for 2 mins, then drain, reserving a mugful of pasta water.
Toss the drained pasta and peas into the courgette pan with a good splash of pasta water. Tear in the mint leaves, then finely grate in most of the Parmesan. Add another splash of pasta water, then squeeze in all the lemon juice; toss well, then taste and season to perfection.
Dish up, finely grate over the remaining Parmesan and drizzle with extra-virgin olive oil, before tucking in.