Friday, September 7, 2012

Recipe: Chargrilled Courgette, Pea, and Ricotta Tagliatelli

This is such a divine recipe- the earthy flavours of the courgette mixing with the fresh zesty flavours of lemon and ricotta. I got this ricotta from the new Jamie's Deli that's opened up in town, the place is STUNNING- It's like a proper decent Italian deli, just with a few Jamie Oliver branded things scattered about. Theres meats hanging from the ceilings, big wheels of cheese, crates of unusual vegetables outside, and a fab deli counter. However, i had my sneaky eye on the ricotta they were selling, as i could tell it was THE REAL DEAL rather than the watery tasteless ricotta you get from supermarkets. This ricotta, sourced from Westcombe which is only a couple of miles from where I live, is so delicious and creamy and lovely- i'm hooked! This recipe takes 15 minutes to make and is very good for you- it includes at least 2 of your 5 a day in there! You can either use chargrilled courgettes that you get in a packet from the supermarket, or you could make your own by just chucking some courgettes on a griddle pan for a couple of minutes each side.

Chargrilled courgette, pea, and ricotta Tagliatelli (serves 1)

100g dried Tagliatelli
80g frozen peas
80g diced chargrilled courgettes
1 tbsp extra virgin olive oil
Zest and juice of half a lemon
Plenty of salt and pepper to taste
30g fresh ricotta

1. Cook the Tagliatelli according to the packet instructions. 2 minutes before the end of cooking time, add the frozen peas to the pan.
2. Drain the peas and pasta, and return to the pan. Mix in the courgettes, olive oil, lemon and seasoning. Top with the fresh ricotta and serve!

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