Inspired Courgette Fettuccine

Chop the very top and bottom from the courgette. Slice the courgette lengthways into strips no thicker than ½ cm. Now slice the slices lengthways to make strands less than ½ cm thick. Tip: Really slice carefully to get thin linguine-like strands.

Heat 1 tbsp of olive oil in a frying pan on low heat. Add the chilli and garlic and slowly cook for a couple of mins. Tip: Make sure the heat is low so you do not burn the garlic.

Meanwhile add the pasta to the rapidly boiling water. Cook for 5 mins or until ‘al dente’. Tip: ‘Al dente’ simply means it is cooked through but has a hint of firmness left in the middle.

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 ¼ tsp of salt and a few good grinds of black pepper. Tip: You want the courgette to stay slightly crunchy so don’t overcook it

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.

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