And you're gonna love this homemade pasta dish it's torn sheets of fresh lasagna with sweet peas,
zucchini, parmesan and mint. It's so good. It's got a silky sauce and I know you're gonna love it.
So we're gonna start off with two cloves of garlic just finely slice it. So this is a real quickie,
I've got a pan on a medium heat and I've got a pan with some boiling water. I'm just gonna
go in with oil and straight in with the garlic. That'll come up to temperature and start to fry.
So peas, zucchini, love a little chilli. This is optional
but I highly recommend it, you don't want it to be hot you know, you want it to be nice and gentle,
but just a little bit will make all the difference.
What I wanna do is just take the knife, split it down the middle into lengths, then put them on the
flat side and then we can practice our chopping. And of course the finer you go the quicker
they'll cook. So let's get all of those in. So give them a little pinch of salt and pepper,
a nice little stir-up like this, and I cook them for about 5 - 10 minutes
on a medium-high heat stirring regularly, until soft and tender.
And then I've got a brilliant little trick, fresh lasagna sheets.
Normally used for lasagna of course but not today. We're gonna start to tear it and rip it,
and it doesn't matter how you do it, rough, ready, you want it to be odd and even. It gives you the
most fantastically rustic finished result. Because this is fresh pasta it cooks in like 2 minutes,
so if you're busy and you like good food this could be the perfect midweek meal for you. And
then because it's an egg pasta it's really silky, it's elegant, it's just a great little dish. So
there you go all torn up ready to go, zucchini looking very good. If they're soft and tender
then I'm happy. So, season the water here. Go in with the pasta which only takes 2 minutes.
So we'll just sprinkle it in so nothing sticks together. I'm going to go also in with 160 grams
of frozen peas, of course you could use fresh peas but frozen peas are amazing.
So then get yourself some fresh parmesan and you want 50 grams finely grated,
this is going to give you an amazing flavour and also a really sort of simple silky sauce.
And then I want to grab half a bunch of mint, so just take the leaves
off the stalk, you can either tear it up or just very roughly chop it.
Now fresh mint, chili, parmesan, peas, zucchini, they're all best mates, and with a little squeeze
of lemon juice absolutely delicious. And then just the juice of half a lemon.
So there is a secret ingredient in this dish and it's actually the starchy cooking water so
don't throw all the water away. What you want to do is get yourself a little mug like this,
fill it up and just put it to one side. So now drain the pasta, we're going to go straight in
to the pan, look how beautiful that lasagna is so gorgeous so elegant. Turn it off the heat.
You want to give it a nice little mix up, just add a little bit of that starchy cooking water, and
that's going to help this be elegant and loose, you don't want it to be kind of claggy and heavy.
It smells amazing I'm just gonna put half of that parmesan in. So from that starchy water and the
finely grated parmesan what you're gonna get is a very natural, very light silky sauce. Very simple
but delicious. So look at that really beautiful, right let's serve this up. Look at that it's soft
and silky and with the parmesan sauce and the greens you've got all the good stuff, really
really nice. Little fine grating of parmesan on top, and maybe a couple more mint leaves
and that my friends is a very beautiful simple delicious pasta. Full of those flavours of summer
and spring, you could half the recipe for two you could double it for eight, it's really fun to do
and brilliant for a bit of alfresco eating, so guys let's have a little try. Let's grab a fork.
It's really light and full of surprise, look at that.
Come on! Let's get in there for some lasagna.
Those lasagna sheets are really good, completely different to dried. It's so tasty, that tiny
bit of chilli really works, I think you'll impress people with that, absolutely delicious.