Zucchini & Pea Tagliatelle with Oleajoy Olive Oil

🍝 Ingredients:

• 250g tagliatelle pasta
• 1 zucchini, thinly sliced
• 1 cup green peas (fresh or frozen)
• 2 tablespoons Oleajoy Extra Virgin Olive Oil
• 2 cloves garlic, minced
• A handful of fresh basil leaves
• Salt and freshly ground black pepper, to taste
• Optional: grated Parmesan cheese or vegan alternative

👩‍🍳 Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. Sauté vegetables:
   In a large skillet, heat Oleajoy Olive Oil over medium heat.
   Add garlic and sauté for 30 seconds until fragrant.
3. Add zucchini & peas:
   Add the sliced zucchini and peas. Cook for 5–7 minutes until tender, but still bright green. Season with salt and pepper.
4. Combine with pasta:
   Add the drained pasta to the skillet. Toss everything together, adding a splash of the reserved pasta water if needed for moisture.
5. Finish & serve:
   Tear fresh basil leaves into the dish, drizzle with more Oleajoy Olive Oil, and toss lightly.
   Serve warm, topped with Parmesan if desired.

🌿 Pro Tip:

For extra flavor, add a squeeze of lemon juice or a sprinkle of chili flakes before serving.