Minted courgette & mascarpone pasta

Name: Minted courgette & mascarpone pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 50 g pine nuts; 1 tbsp extra virgin olive oil; 600 g pack courgettes, finely sliced; 3 clove/s cloves garlic, finely sliced; 280 g Plants High Protein Rigatoni; 200 g pack sugar snap peas, finely sliced; 1 unwaxed lemon, zest and juice; 1 tsp chilli flakes; 100 g mascarpone; 25 g pack mint, leaves finely chopped

Courgettes are at their best right now – cook them until they turn soft and sweet, and you’ve got a fantastic base for a pasta sauce. Mint works really well here, but you can use any soft herbs.

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VegetarianLow salt1 of your 5 a day5 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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50g pine nuts
1 tbsp extra virgin olive oil
600g pack courgettes, finely sliced
3 clove/s cloves garlic, finely sliced
280g Plants High Protein Rigatoni
200g pack sugar snap peas, finely sliced
1 unwaxed lemon, zest and juice
1 tsp chilli flakes
100g mascarpone
½ x 25g pack mint, leaves finely chopped

Heat a large, heavy-based frying pan over a medium heat, add the pine nuts and toast gently for 1-2 minutes, stirring occasionally; put on a plate and set aside.
Set the frying pan back on the heat, turning it up to high; add the oil followed by the courgettes plus a pinch of salt. The pan may seem crowded, but sauté, turning occasionally, for 10 minutes until golden. Turn the heat down, add the garlic and cook for 3 minutes.
Meanwhile, bring a pan of salted water to the boil and cook the pasta according to pack instructions, adding the sugar snaps for the final 3 minutes. Add the lemon juice to the courgette pan to deglaze, then stir in the chilli flakes and mascarpone with a ladle of pasta water. Scoop out more of the cooking water, then drain the pasta. Fold it through the sauce, along with most of the mint and the lemon zest, adding more pasta water to loosen if needed. Season, then divide between bowls, topping with the pine nuts and reserved mint.