Minted courgette & mascarpone pasta
Minted courgette & mascarpone pasta
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Ingredients
Method
Heat a large, heavy-based frying pan over a medium heat, add the pine nuts and toast gently for 1-2 minutes, stirring occasionally; put on a plate and set aside.
Set the frying pan back on the heat, turning it up to high; add the oil followed by the courgettes plus a pinch of salt. The pan may seem crowded, but sauté, turning occasionally, for 10 minutes until golden. Turn the heat down, add the garlic and cook for 3 minutes.
Meanwhile, bring a pan of salted water to the boil and cook the pasta according to pack instructions, adding the sugar snaps for the final 3 minutes. Add the lemon juice to the courgette pan to deglaze, then stir in the chilli flakes and mascarpone with a ladle of pasta water. Scoop out more of the cooking water, then drain the pasta. Fold it through the sauce, along with most of the mint and the lemon zest, adding more pasta water to loosen if needed. Season, then divide between bowls, topping with the pine nuts and reserved mint.
