3 zucchini, cut into ¼ inch (5 mm) half-moons

1/3 cup (75 ml) olive oil, plus more for serving

2 garlic cloves, chopped

1/2 tsp black peppercorns, crushed

3/4 lb (340 g) fettuccine

3 cups (450 g) frozen peas

5 oz (150 g) fresh goat cheese, crumbled

2 tbsp basil, finely chopped, plus more leaves for serving

In a large skillet over medium-high heat, soften the zucchini in the oil until golden brown. Add the garlic and pepper and cook for 3 minutes, stirring frequently, or until the zucchini is soft. Season with salt. Set aside.

Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Remove 1 cup (250 ml) of the cooking water and set aside. Add the frozen peas to the pot of pasta to warm through, then drain well.

In a large bowl or in the same pot, combine the pasta and peas with the zucchini, three quarters of the cheese and the chopped basil. Add the reserved cooking water. Adjust the seasoning. Serve and sprinkle with the remaining cheese, a drizzle of olive oil and basil leaves.

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