200g frozen peas
1tbsp rapeseed oil
2-3 garlic cloves, crushed (or use 2-3tsp garlic paste)
1 lemon, zested and juiced (about 2tbsp)
75g parmesan or very mature cheese, finely grated
Handful of fresh mint, chopped
Cook the pasta im boiling salted water for 8-12 minutes until just cooked, adding the peas for the last two minutes.
Meanwhile, heat a deep and wide pan and add the oil, then add the garlic. Quickly add the courgettes and stir fry until softened.
Drain the pasta and peas, reserving the cooking water for later, then stir into the courgettes. Add the lemon juice, stir then add most of the cheese (50g) reserving a little for later.
Add a ladleful of the pasta cooking water; this will emulsify with the cheese and lemon juice to create a silky sauce (you may need to add a little more). Stir through the chopped mint and serve with the reserved cheese.
Chef's top tip: Blitz stale/leftover bread (including crusts that many children won’t eat) into breadcrumbs in a food processor (alternatively, rub on a grater). These can be frozen and used straight from the freezer on top of bakes, gratins or to coat foods. Blitzing a few herbs, either fresh or dried and lemon zest adds a lovely taste. I also grate end bits of cheese to freeze and use to cook with. Mixing breadcrumbs and cheese for toppings not only makes the cheese go further but adds a different sensory element especially effective for children.