Serves: 2 people
Total time: 20 minutes
Ingredients:
250 grams Ottimo filled pasta
1 tbsp olive oil
25 grams unsalted butter
1 garlic clove, finely sliced
1 courgette, diced into small pieces
100 grams broad beans, podded
100ml white wine
Zest of 1 lemon
Sea salt
Freshly ground black pepper
Method:
Place a large pot of salted water on a high heat and bring to the boil.
Whilst the water comes to a boil, place a frying pan over a medium heat and add the oil and butter and allow to heat until the butter melts. Add the sliced garlic and chopped courgettes and cook gently for 5 - 7 minutes until the courgette is soft and the garlic fragrant. Add the broad beans and wine and cook for a further 4 minutes.
Add the Ottimo filled pasta to the boiling salted water and cook for 4 minutes. Drain the pasta from the water and add to the pan with the vegetables - tossing to coat the pasta in the sauce then stir through the lemon zest and season with salt and black pepper.