HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconInspired Courgette Fettuccine
Inspired Courgette Fettuccine

Inspired Courgette Fettuccine

with Peas and Pesto (5 MEAL)

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A couple of week’s ago Patrick sent everyone at The Fresh Farm what he described as the most beautiful cooking video he’d ever seen. In fact he got so excited about it that he flew over to Stockholm last week to hang out with the guys who made it. When he arrived they were in the middle of filming 24 hours of live cooking for a new campaign and that’s where he got the idea for this tasty little number. To check out the video that inspired him just search for “Now You’re Cooking” on Youtube.

Allergens:MilkEggNutsCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Courgette strands

2 tbsp

Pecorino Cheese


2 tbsp


(ContainsMilk, Egg, Nuts)

250 grams


(ContainsCereals containing Gluten)

1 unit(s)

Red Chilli

2 unit(s)

Garlic Clove

0.3 cup(s)

Fresh Peas

0.3 cup(s)

Bacon Lardons

Not included in your delivery





Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2054.344 kJ
Energy (kcal)491 kcal
Fat24.0 g
of which saturates10.0 g
Carbohydrate49 g
of which sugars0.0 g
Protein20 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil a pot of water with 1/2 tsp of salt for your pasta. Peel and very finely chop the garlic and slice the chilli in half lengthways and finely chop as much as you dare. Our chillis aren't actually that hot but add according to taste.


Chop the very top and bottom from your courgette and slice the courgette lengthways into strips no thicker than 1/2 cm. Now slice the slices lengthways to make strands less than 1/2 cm thick. Really slice carefully to get thin linguine like strands.


Heat 1 tbsp of olive oil in a frying pan on medium to low heat, add the pancetta and cook for a couple of mins. Turn the heat to low and add the chilli and garlic and slowly cook for a couple of mins. Make sure the heat is low so you do not burn the garlic.


Meanwhile add the pasta to the rapidly boiling water and cook for 5 mins until 'al dente'. 'Al dente' simply means it is cooked through but has a hint of firmness left in the middle.


When the pasta is 2 mins away from being cooked add in the peas. After 2 mins keep half a cup of the pasta water and drain the pasta and peas.


While you are cooking the pasta add the courgette strips to the frying pan with the garlic, and chilli, turn the heat to high and cook for a few mins until the courgette slightly softens. Add 1/4 tbs of salt and a few good grinds of black pepper - you want the courgette to stay slightly crunchy so don't overcook it.


Add a couple tbsps of pasta water to the courgette together with the pesto. Toss everything together then add in the pasta and peas. Toss all the ingredients together until everything is coated. Taste for seasoning and add a little more salt and pepper to taste.


Serve into bowls with a healthy sprinkling of pecorino cheese. Now you're ready to enjoy it!