3 fresh lasagne sheets cut into 6cm lengths or you can use pappardelle, fettuccine or any ribbon pasta
1 cup of frozen baby peas, thawed
2 chillies finely chopped - variety is your choice depending on heat preference
2 zucchini grated
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup of pesto or smashed herbs in oil
Sea salt and black pepper
1 cup of fresh ricotta
1 cup of mint leaves
1/2 cup finely grated parmesan, to serve
- Cook the pasta in a large saucepan of salted boiling water for 2 minutes or until al dente. Refresh under cold running water and set aside. Place the peas in a large bowl and gently crush with a fork. Add the zucchini, half the chilli, the oil, lemon juice, pesto, pasta, salt and pepper and toss to combine.
- Divide between serving plates, top with the ricotta, the extra pesto and the remaining chilli. Sprinkle with mint and parmesan to serve. Serves 4.