Garden Spaghetti

Method

Cook with patience

1. 1

   Slice courgette into fine ribbons and sauté in olive oil until just tender.

2. 2

   Blanch peas briefly in the pasta water, then add them to the skillet.

3. 3

   Cook spaghetti until al dente and add directly to the vegetables with a ladle of pasta water.

4. 4

   Fold through torn herbs, lemon zest and olive oil until the sauce clings to the pasta.