Summer pasta with courgettes, sugar snaps and peas
This is one of our favourite summer recipes when we have our own freshly picked courgette and sugar peas
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
15
MINUTES
Ingredients
450g penne
450g green and golden courgettes, 15 cms in length
110g peas, cooked
450g sugar snaps
4 tbsp extra virgin olive oil
1 tsp chilli flakes, optional
50g butter
salt
pepper
2 tbsp fresh parsley, chopped
50g fresh basil leaves or marjoram, chopped
zucchini blossoms, if available
Method
Top and tail the courgettes and cut into 5mm thick slices at an angle. String the sugar snaps if necessary.
Bring 8 litres of water to the boil in a large deep saucepan, add 2 tbsp of salt, add the pasta and cook until al dente.
Put the sugar snaps into 1.2l boiling water with 1½ tsps 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.
To cook the courgettes, 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 3-4 minutes, season with salt and pepper, cover and reduce heat to medium for another few minutes by which time the courgettes should be tender but still al dente. Draw off the heat and allow to cool.
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.
