Courgette, pea, and ricotta pashtida - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, chopped
• 450g courgettes, grated
• 80g parmesan, finely grated
• 150g self-raising flour, sifted
• Sea salt and cracked black pepper
• 6 eggs, lightly beaten
• 300g ricotta, cut into 1cm cubes
• 180g frozen peas, thawed and crushed
• 2 tbsp store bought (or homemade) pesto