Courgette, lemon & goat’s cheese orecchiette
A quick, throw-together dinner packed with flavour by Martha Collison. The toasted pine nuts make a great topping, but if you want to go all out, a perfectly crisped up piece of pancetta is unbeatable
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 180g orecchiette (or other small pasta shape)
- 1 large courgette (or 2 small)
- 2 tbsp olive oil
- 1 sprig mint, leaves only, finely chopped
- ½ x 25g pack flat leaf parsley, finely chopped
- 1 unwaxed lemon, finely grated zest, plus juice of ½
- 3 cloves garlic, peeled, then crushed or grated
- 125g pack British soft goat’s cheese
- 25g pine nuts, toasted
- Crispy, cooked pancetta, to serve (optional)
Bring a large saucepan of salted water to the boil, then cook the pasta according to pack instructions.
Slice the courgette into thick discs. Heat the oil in a deep, nonstick frying pan, then add the courgette. Try to spread the discs in an even layer over the base of the pan so they cook at the same rate. Allow to fry, unmoved, for 3-4 minutes, until the underside turns golden, then flip and brown the other side. Do this in batches if necessary.
Meanwhile, add the herbs, lemon zest and garlic to the courgettes and cook for 1 minute more to mellow the garlic.
Drain the pasta (reserving some of the cooking water), add to the pan, then toss to coat. Crumble in the goat’s cheese and add the lemon juice, along with a splash of the pasta water.
Stir well, until completely melted and smooth, adding extra pasta water if needed to make a runny sauce. Divide between bowls and top with the pine nuts and pancetta, if using, then serve immediately.
Typical values per serving when made using specific products in recipe