Pasta with courgette tongues

Pasta with courgette tongues

A plate of pasta all dressed in green. Green tagliatelle, courgette tongues, green olives and fresh herbs. To be served with a pure white goat cheese.

Ingredients

Main course For 4 people

300 g of green noodles

salt

4 small courgettes of approx. 150 g each

2 tablespoons of olive oil

1 clove of garlic

4 liters of semi-fat cream

150 g of pitted green olives

20 g of watercress

½ bunch of mixed aromatic herbs, eg. basil, parsley and chives

2 fresh goat cheeses of approx. 80 g

pepper

How to proceed

Preparation:

ca. 25 minutes

Boil the pasta al dente in plenty of salted water. Drain and let the pasta drain. With a potato peeler, cut the courgettes into thin tongues. Heat the oil and brown them over medium heat. Add the crushed garlic and brown it briefly with the courgettes. Add the cream and let it reduce briefly. Finely chop the olives, watercress and herbs. Pass the two cheeses in the mince and mix what remains of the mince with the zucchini. Add the pasta to the zucchini, mix and season with salt and pepper. Serve the pasta with half a goat cheese. You may be interested to read mandarin marmalade recipe/ skyr cake with blueberries recipe/ Cocoa and tahini cake recipe.

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