Draw off the heat and allow to cool. The pasta should be al dente so drain it quickly. Add the sugar snaps, peas, zucchini, chopped parsley and the torn basil or chopped marjoram to the pasta.

Toss the shallots, courgette strips and peas through the pasta. Gently coat everything in the pesto and taste and season. Sprinkle with the spring onions and serve. Put the pasta on to boil and ...

This weeknight-friendly pasta with sweet peas, fresh chives, dill, and parsley is the perfect harbinger of spring. Anna Theoktisto is a recipe tester and developer. Anna has been working in ...

Warming, mellow and sweet, the coconut milk makes this incredibly creamy. Day 6: Courgette and pea pasta Vivid green and an amazing way to increase your veg intake, this pasta tastes like so much ...

Add the onion, bacon, mushrooms and courgette to the pan and season with salt and pepper. Fry over a medium–high heat for 5 minutes, stirring often. Drain the pasta and peas and return to the ...

When the pasta is still a bit chewy, about three to four minutes before it finishes cooking, add the peas to the water and let the two boil together until the pasta is al dente and the peas are ...

This gorgeous dish showcases both in a fresh light pasta ... tried courgette flowers give it a go, they taste great on their own stuffed with nut cheese or this basil and avo pea pesto.