Fresh pasta with courgette, ricotta & mint
Bring a large pan of well-salted water to the boil. Meanwhile, prepare all the ingredients: cut the courgettes into 1cm dice, slice the garlic…
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Cooking tools:
- Kitchen scale
- Microplane
- Citrus press
- Pepper mill
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Ladle
- Colander
- Measuring spoon
- Spoon
- Stove
- Plate
Ingredients
- 700-750g small-medium courgettes (likely 4, a mix of yellow and green)
- 1 garlic clove, very finely sliced
- Zest of 1 lemon, juice of ½ lemon
- 35g parmesan, finely grated
- Leaves from 4 sprigs of mint, finely shredded
- 18 basil leaves, 10 finely shredded, the remainder as a garnish
- 2 tbsp extra virgin olive oil, plus more to garnish
- 250g fresh lasagne sheets (2 per person)
- 250g ricotta
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