8
Apr
2015
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Easter Reset: Tagliatelle with Zucchini and Peas

Tagliatelle with Zucchini and Peas

 

So you ate all the chocolate on the weekend? Now you’re feeling a little soft around the middle and guilty from indulging? Well just stop that right now! There’s nothing wrong with a bit of indulgence now and then and I will certainly not feel guilty about eating bucket-loads of chocolate at Easter, the nominated day of all chocolate eating. But, in case you feel like you need to hit the ‘reset’ button after your Easter splurge, I thought today would be a good day to post my first ever savoury post and help you through it.

When I first started this blog I was determined that it would only be cakes and sweets. The name would reflect that these things were the loves of my life. While that is still true, life itself has shown me that my passionate relationship¬†with sweets couldn’t be sustained and that soon, like a batch of sugar waiting to melt into caramel, would either scorch quickly and fill my life with the acrid smell of burnt sugar, or melt down perfectly and then painfully burn my tongue as I eagerly taste tested. Did you like that simile? Basically, eating far too many sweets all the time was having a negative effect on a few key areas of my life.

 

Tagliatelle with Zucchini and Peas

 

So I decided a little while ago to develop my blog into something a little less rigid, a little more reflective of my life and include some easy to cook savoury meals to keep it all in balance. This meal is super easy! As you can see above, all you really need is some garlic, zucchini, olive oil, pasta and peas. And also some pretty afternoon light filtering in your new top floor kitchen window if you have it!

 

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One caveat: be super super careful when cutting your zucchini with a mandolin. If you don’t have any disney princess bandaids around to make your finger feel better, slicing the pad of your index finger will be painful and awkward. (It might still be painful and awkward but Disney makes everything more bearable).

 

Tagliatelle with Zucchini and Peas

 

But basically this meal is so easy, all you do is cook your pasta in a pot of boiling water and everything else in a frying pan! And, lets be honest, who doesn’t enjoy eating a whole mess of peas?

So, my lovelies, are you hitting the reset button this week? What are your go-to recipes for easy and healthy living? And don’t worry, i’ll be back soon with some more sweets!

 

Tagliatelle with Zucchini and Peas – Ingredients

2 tbsp olive oil
2 zucchini, sliced into thin strips with a mandolin
1 clove garlic
1 cup frozen peas
1/2 packet tagliatelle
lemon zest of 1/4 lemon (optional)
parmesan cheese (optional)

 

Method

1. Boil a pot of water and cook pasta according to the instructions on the packet
2, Cook garlic and oil in a large frying pan over medium heat
3. Add zucchini and toss to coat in oil, cooking for 1-2 minutes until soft
4. Add peas and cook for a further 3-4 minutes or until cooked through
5. Add lemon zest (if required)
6. Drain pasta and toss through zucchini and oil
7. Sprinkle with parmesan and serve!

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