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Zucchini and Pea Pasta Sauce

Zucchini and Pea Pasta Sauce

Saute sliced zucchini in extra-virgin olive oil until lightly coloured, then toss in a handful of torn basil leaves and a generous qty of boiled, buttered peas and cream (allow 1-2 tablespoons cream for each cup of peas). Grind on pepper, toss with cooked pasta and serve with parmesan cheese.