Lemon Pesto Courgette & Ricotta Pasta

A fresh, zesty Summer pasta dish that combines tender courgette with creamy Ricotta and vibrant Lemon Pesto. Perfect for bright, cheerful, longer evenings.

10

Minutes

4

Servings

INGREDIENTS

  • 300g Penne pasta
  • 4 courgettes, cut into thin matchsticks
  • 1 tablespoon olive oil
  • 250g Ricotta cheese
  • 190g jar Sacla’ Zesty Lemon Pesto
  • 2 tablespoons freshly chopped mint
  • Freshly ground black pepper
  • Grated Parmesan, to serve

INSTRUCTIONS

  1. Cook the pasta in a large saucepan of salted boiling water for 8-10 minutes (or according to packet instructions). Drain, reserving 2 tbsp of the cooking water, and return to the pan.
  2. Meanwhile heat the oil in a frying pan over a medium-high heat and add the courgettes. Cook for 4 minutes, stirring frequently until lightly browned. Stir in the pasta, Ricotta, Zesty Lemon Pesto and mint, adding the cooking water a little at a time to loosen.
  3. Divide between 4 bowls and serve with freshly ground black pepper and Parmesan.