- 500g linguine, cooked
- 250g peas, soaked in boiling water
- 100g courgettes, cut into ribbons with a peeler
- 50g parmesan, peeled
- 150g butter
- 30g mint, chiffonaded
- Salt and pepper
- 2 lemons
Grill the courgette ribbons in a skillet.
Heat the butter in a small saucepan and allow to go brown. Season well with salt and pepper and lemon juice.
Toss the pasta with the peas, courgettes, mint and butter sauce. Top with parmesan curls.
Serve with lemon wedges and extra parmesan.