Courgette, lemon & goat’s cheese orecchiette

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

    • Serves2
    • 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)