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 ("little ears") 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
Shaved parmesan, to serve
Mixed leaf salad, to serve

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

METHOD

1 Cook pasta 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 Meanwhile, heat oil in pan over high heat. Add garlic, zucchini and lemon zest. Cook for 3 mins. Remove pan from heat.

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

This easy vegetarian pasta recipe is a real crowd pleaser.