Fool proof food

Recipe for Summer Pasta with Zucchini, Sugar Snaps and Peas.

This is one of our favourite summer recipes when we have our own freshly picked zucchini and sugar peas.

Serves 10 approx

450g (1lb) penne

450g (1lb) green and golden zucchini (courgettes), 5-6 inches in length

110g (4oz) peas, cooked

450g (1 lb) sugar snaps

4 tbsp extra virgin olive oil

1 tsp chilli flakes, optional

50g (2oz) butter

Salt and freshly ground pepper

2 tbsp freshly chopped parsley

50g (2oz) fresh basil leaves or marjoram, chopped

A few zucchini blossoms, if available

Top and tail the zucchini and cut into 5mm (¼inch) thick slices at an angle. String the sugar snaps if necessary. Bring 8 litres (12 pints) of water to the boil in a large deep saucepan, add 2 tablespoons of salt, add the pasta and cook until al dente.

Meanwhile shoot the sugar snaps into 1.2 litres (2 pints) of boiling water with 1½ teaspoons of salt and cook uncovered for 3-4 minutes or until crisp and al dente. Drain and refresh under cold water. Save the water and bring to the boil again. Add the peas and cook for a few minutes. If you’re adept at juggling and have enough stove space you can also cook the zucchini while the pasta and sugar snaps are cooking.

Heat the butter and olive oil in a sauté pan. Add the chilli flakes, if using, toss in the zucchini, increase the heat and continue to toss for 3 or 4 minutes, season with salt and freshly ground pepper, cover and reduce heat to medium for another few minutes by which time the zucchini should be tender but still al dente. Draw off the heat and allow to cool.

By now, if your timing is good, the pasta should be al dente so drain it quickly. Add the sugar snaps, peas, zucchini, chopped parsley and the torn basil or chopped marjoram to the pasta.

Toss well with a little extra virgin olive oil. Taste, adjust seasoning if necessary. Turn into a pasta bowl, sprinkle a few zucchini blossoms and basil leaves over the top.