Red lentil pasta with zucchini and mint cream

Ingredients

For 1 serving

• Red lentil pasta90 g
• Zucchini200 g
• Mint4 g
• Cashews10 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Lemon zest2 g
• Saltto taste
• Black pepperto taste

Contains: nuts,

In season: May – September

Method

1. Put a pot of water on for the pasta. Meanwhile wash and trim the courgettes and slice them into thin rounds; crush the garlic clove.
2. Heat the oil in a pan over medium heat and fry the garlic for a minute, until just golden; add the courgettes, salt them and cook for 8 minutes, stirring, until soft and lightly golden. Remove the garlic.
3. When the water boils, salt it and cook the red lentil pasta for the time on the packet, no longer, as it overcooks easily.
4. Meanwhile put half the courgettes in a blender jug with the cashews, mint leaves and a ladle of the pasta cooking water and blend until smooth; season with salt and pepper.
5. Drain the pasta and toss it in the pan with the cream and the remaining courgettes for a minute over low heat; finish with the grated lemon zest.