3 courgettes, finely chopped
3 cloves of garlic, crushed with some salt
Olive oil to fry
Zest and juice of a small lemon
500g orzo/risoni pasta
1 tbsp flaked almonds
10 Basil leaves
1 punnet mange tout
Freshly ground pepper
Take the ricotta out of the fridge.
Fry the courgettes and mange tout.
Add the garlic, zest and pepper, fry until quite soft.
Meanwhile cook the orzo according to the instructions on the packet.
Mix together, and enjoy. SERVES 4