Courgette, lemon and goat’s milk cheese pasta 09/21/11
"It's spring on a plate." Marianna Herold shares a simple and delicious pasta recipe that you can make in under 30 minutes.
Sometimes you just get so excited, you need to post something right away. This new recipe of mine is one of those. It’s spring on a plate. Apart from that, it’s easy and quick to make. Sure a bit of chopping, but all done and plated in less than 30 minutes. I promise.
The inspiration for this dish came from two things. A week of “two lunches and dinners a day”- eating in New York and a lunch with my mum at Tertin Kartano in Finland. The trend in New York seems to be serving pickled or lemon marinated thinly cut vegetables and calling it carpaccio. The chef in Finland had prepared courgettes soaked in lemon juice and combined them successfully with cauliflowers. This prompted me to make goat’s cheese and lemon marinated courgette bruschettas to delight my mum and her friends. This recipe is even better.
Courgette, lemon and goat’s milk cheese pasta
4-5 baby courgettes/ zucchinis
2 lemons juiced and 1 zested
Handful of fresh parsley
a few mint leaves
1 small clove of garlic, grated
1 tsp of capers (use coarse salt flakes if you don’t have them)
fresh goat’s milk cheese
250 g tagliatelle
Slice the courgettes finely in a mandolin or use a cheeseslicer. You can cut them with a knife as well but you need to make sure they are really thin. Squeeze the juice out of the lemons (grate the zest off one of them first) and sprinkle with salt. Set aside.
Prepare pasta according to package instructions. Drain in a colander and drizzle with extra virgin olive oil.
Chop together parsley, grated garlic, lemon zest, mint leaves and capers to form a gremolata (fancy way of saying chopped parsley, lemon zest and garlic).
Combine everything on a plate and enjoy.
Read more at Marianna’s foodie blog, Cape Town by Mouth.