Serving size: Serves 4-6
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Kid friendly, Vegetarian
Course: Main
Favourite flavours: Easy recipes, Pasta

Real Living recipe for summer orecchiette.

INGREDIENTS

Salt
500g orecchiette pasta
1 cup fresh or frozen peas
3 tbsp olive oil
4 garlic cloves, minced
3 zucchinis, grated coarsely
3 tsp finely grated lemon zest
1 tbsp fresh lemon juice
Large handful fresh mint leaves
200g Danish fetta, crumbled
Cracked black pepper to taste
Shaved parmesan and mixed leaf salad, to serve

Equipment
Large saucepan with lid
Colander
Sharp knife
Fine and coarse graters
Large frying pan
Wooden spoon

METHOD

1. Bring saucepan of salted water to boil. Cook pasta for 11 mins until al dente, or according to packet instructions. Add peas 2 mins before pasta is ready. Drain.

2. Heat oil in pan over high heat. Add garlic, zucchini and zest. Cook for 3 mins. Remove pan from heat.

3. Add pasta, lemon juice, mint and fetta to pan. Toss to coat. Season with pepper. Serve with parmesan and salad.

This pasta is called orecchiette because the shape resembles "little ears". A quick, delicious dinner.