What Do I Do With A Tonne Of Courgette? Here's My Favourite Recipe

COURGETTE HERB AND GOATS CURD PASTA

What Do I Do With A Tonne Of Courgette? Here's My Favourite Recipe

The summer may not be flashy, but that doesn't mean we aren't craving light and tasty dishes.

The following recipe was created because each year I need something to use up the huge amount of courgettes I get every season.

Fresh herbs, lemon zest, and my favourite cheese—goat's cheese. Goat's cheese can be quite divisive. A lot of people like the flavour, but this recipe doesn't tie you to goat's cheese. Feta works really well, or just use the Parmesan only.

Courgette, Lemon & Fresh Herb Pasta with Goat's Cheese

Serves 4

Ingredients

• 2-3 courgettes - sliced

• 3 garlic cloves - roughly chopped

• 1-2 shallots - finely sliced

• 30g butter

• 500g pasta - your favorite

• zest/juice of 1 lemon

• 150g soft herbs - basil, mint, parsley, rocket, your choice, roughly chopped

• 100g parmesan - finely grated

• 100g goat's cheese (chèvre)

• salt/pepper

Method

Bring a large pot of water to a boil, add 2 Tbsp salt and the pasta.

In a large high-sided pan, melt butter and add in shallots. Gently cook, adding minimal colour if possible.

Once the shallots are translucent, add the garlic and season with salt and pepper.

Once the pasta is al dente, drain but retain about 1/2 cup of pasta water.

Add the sliced courgettes to the pan with the shallots, gently stir and cook for about 5 minutes or until the courgettes are slightly soft.

Add in the zest and juice of the lemon, then add in the pasta. Sprinkle over the parmesan and gently stir through.

Add in pasta water a couple of tablespoons at a time to create a bit of a sauce. What you are creating is an emulsion with the water and cheese, so keep gently stirring to help create that sauce.

Check the seasoning, adjust if needed, and then stir through the soft herbs.

Tip onto your serving dish, scatter with more herbs and the goat's cheese if you are using it.

Enjoy!