Master this pea pesto and you’ll have a recipe you can make into a variety of tasty meals. This pasta is super easy and packed full of flavour.

Ingredients

100 g basil pesto

3 tablespoons olive oil

2 courgettes, sliced

225 g peas

500 g penne pasta

Salt and pepper

Zest of 1 lemon

Method

Cook the pasta according to the instructions until al dente.

While the pasta cooks cut or mandolin the courgettes into thin slices.

Fry them in a frying pan with a little olive oil.

Season to taste, sauté for 5- 7 minutes until they’re perfectly cooked.

While these cooks, place the peas into a saucepan of cold water and cook them until the water boils, then drain them.

Finally, once the pasta has finished cooking and has been drained, toss the pasta together with the pesto, peas and courgettes.

Grate the zest of one lemon over and enjoy with a glass of Leopard’s Leap De-alcoholised Natura or Sauvignon Blanc.