Sig's Pasta Salad with Courgettes and Goats Cheese

Name: Sig's Pasta Salad with Courgettes and Goats Cheese
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams of pasta of choice, I like using tagliatelle.; 4 to 5 tablespoons of olive oil , plus a little extra for drizzling over the pasta; 4 small spring onions very finely chopped, include some of the stem; 2 to three tablespoons of best balsamic vinegar; 3 small courgettes (zucchini ); 3 cloves of garlic, bruised and very thinly sliced; 150 grams creamy soft, goats cheese , I use a a camenbert type cheese; 1/2 tsp dried mint , though this is optional; 4 large flat mushrooms , portobello optional, I just like to serve the salad on the mushrooms for extra texture

Sigrun @sigrun

German, living in England

I adapted a recipe given to me and it worked out well .

Sigrun @sigrun

German, living in England

I adapted a recipe given to me and it worked out well .

Saved

Ingredients

4 servings

500 gramsof pasta of choice, I like using tagliatelle.
4to 5 tablespoons of olive oil , plus a little extra for drizzling over the pasta
4small spring onions very finely chopped, include some of the stem
2to three tablespoons of best balsamic vinegar
3small courgettes (zucchini )
3cloves of garlic, bruised and very thinly sliced
150 gramscreamy soft, goats cheese , I use a a camenbert type cheese
1/2 tspdried mint , though this is optional
4large flat mushrooms , portobello optional, I just like to serve the salad on the mushrooms for extra texture

Saved

Steps

1

Boil your chosen pasta as to instructions on packet or/and if using homemade until Al dente.
2

in the meantime whilst the pasta is boiling cut the courgettes/zucchini in half lengthwise and then slice them thinly into halve circles. Heat the oil in a pan.
3

Add the very finely chopped onion to the pan and soften it but do not brown . Then add the courgettes and cook them for about five minutes or so , drizzle them in between with the balsamic vinegar, add the garlic and cook until the courgettes have taken on a slightly golden brown colour but still Al dente. Do not fry them.
4

If you are using the mint you can stir this in now.stir and turn off the heat and set aside to cool
5

When the pasta is cooked drain in a sieve and run cold water over it so that it not carries on boiling. Drizzle with a little olive oil leave to cool
6

Heat a little oil in a pan and cook your portobello mushroom , remove from pan serve the salad over the mushrooms, one for each person, , serve and enjoy.
7

Tip your pasta into a bowl and add the courgette mixture . Cut the cheese into small bits . Gently stir everything together..