for 4 person

Courgettes

2 tbsp	olive oil
500 g	yellow courgettes, halved lengthwise, sliced diagonally
½	organic lemon, quartered, thinly sliced
4 tbsp	capers, drained
2 sprig	peppermint
¾ tsp	salt
a little	pepper

Pasta

500 g	Pappardelle noodles
	salted water, boiling
150 g	Pecorino romano, coarsely grated
50 g	ricotta
2 tbsp	olive oil
½	organic lemon, grated zest and 2 tbsp of juice
¾ tsp	salt
½ tsp	black pepper
500 g	yellow courgettes, halved lengthwise, sliced diagonally

To serve

75 g	ricotta
3 sprig	peppermint, leaves torn off

How it's done

Courgettes

Heat the oil in a non-stick frying pan. Add the courgette, lemon, capers and mint, fry for approx. 10 mins., stirring occasionally, then season. Remove the mint.

Pasta

Cook the pasta in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta. Place the pecorino, ricotta, oil, lemon zest, lemon juice and reserved cooking water in the same pan, season. Mix until the cheese has melted. Add the pasta along with the fried and fresh courgette, mix.

To serve

Plate up the pasta, top with the ricotta and mint.

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