Lemon & Herb Summer Pasta with Courgette and Peas

A zesty, fresh pasta dish that celebrates the best of seasonal greens — ideal for picnics, garden lunches, or quick alfresco dinners.

Ingredients (Serves 2 – 3)

• 200g spaghetti or linguine

• 1 courgette (zucchini), thinly sliced

• 100g frozen peas

• 1 garlic clove, finely chopped

• Zest and juice of 1 lemon

• Handful of fresh basil or mint leaves

• 2 tbsp olive oil

• Salt and pepper to taste

• Optional: grated parmesan or vegan alternative

Method

1. Boil the pasta in salted water according to the package instructions. Add the peas for the last 2 minutes of cooking. Drain and set aside, reserving a little pasta water.

2. Sauté the courgette and garlic in olive oil over medium heat until just soft and slightly golden (around 4 – 5 minutes).

3. Return the pasta and peas to the pan, toss with the courgette, lemon zest, and juice.

4. Add a splash of reserved pasta water to loosen the sauce if needed. Season generously.

5. Finish with chopped herbs and grated cheese if using. Serve warm or at room temperature.