Broken lasagne with courgette , pea & mint
SERVES 4 240g dried lasagne sheets , broken into large pieces 200g mangetout 120g frozen garden peas 2 tbsp olive oil , plus 1 tsp 1 courgette , sliced in half lengthways and cut into 1cm half moons ¼ tsp chilli flakes 1 lemon , zested and juiced 50g parmesan , grated , plus extra to serve 15g butter 10g fresh mint , roughly chopped
Samuel Goldsmith
1 Bring a large pan of salted water to the boil . Add the broken lasagne sheets and cook , stirring occasionally to help separate the pieces , for 8-10 mins or until al dente . Add the mangetout and peas for the last 2 mins of cooking time . Drain , reserving around 200ml of the pasta water . 2 Meanwhile , put a large non-stick frying pan over a medium heat and add 1 tsp of oil . Add the courgettes with a pinch of salt . Cook for 8-10 mins , or until golden and softened , stirring occasionally . Add the chilli flakes and cook for 1 min . Set aside . 3 Combine the lemon zest and juice , parmesan , butter and remaining olive oil in a large bowl with plenty of freshly ground black pepper . Add the cooked pasta , mangetout , peas and courgette with 100ml of the reserved pasta water and toss , adding more pasta water if the mixture looks dry – the parmesan and butter should melt into a silky sauce , coating the pasta . Stir in the mint then divide between four bowls , finishing with a sprinkle of parmesan , if you like .
AS SEEN ON THE
Italian Kitchen
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