Lean and Green Summertime Pasta

Remove any leaves from your broccoli and cut off the bottom ½cm from the stalk. Chop the very top and bottom from your courgette before dicing into roughly 1cm chunks. Finally halve the sugar snap peas, tear up the basil.

Put your pasta into the boiling water for around 10 mins, or until ‘al dente’ (i.e. there is just a hint of firmness left in the middle). 3 mins before it is cooked you should add the broccoli and sugar snap peas. Don’t worry: we’ll remind you again later ;-)

Heat up ½ tbsp of olive oil in a pan on high heat and fry off the courgette in batches with a pinch of salt and pepper. By cooking in batches you can brown off the vegetables rather than stew them, giving them a much nicer texture.

Add 2 tbsp of the pasta water in the pan with the courgettes together with 4 tbsp of crème fraîche, three quarters of the hard Italian cheese and a tsp of squeezed lemon juice. Tip: Just cut the lemon in half and give it a good squeeze. No need to be too exact.

Here’s that reminder: 3 mins before the pasta is ready add the sugar snap peas and the broccoli into the same pan of water.

Drain the pasta and the vegetables when they are ready. Add them straight into the pan with the courgettes and the crème fraiche. Add three quarters of the torn basil.