Sig's Pasta Salad with Courgettes and Goats Cheese. Cut the goats' cheese into smaller chunks. Shake the ingredients for the dressing in a jar, and pour over the vegetables. Add the drained pasta to the courgette pan, together with the lemon zest and juice.

Set aside for a few minutes to allow the courgette to steam until wilted. Add the onions and courgette spaghetti mixture to the pasta, with the reserved cooking water, half of the goat's cheese and. Add peas and pickled courgettes for a punch of summer sweetness to this fresh and vibrant dish packed with shredded ham hock. You can have Sig's Pasta Salad with Courgettes and Goats Cheese using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Sig's Pasta Salad with Courgettes and Goats Cheese

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

Drizzle over the salad, then add mint leaves to finish. Goat cheese pasta with zucchini (courgettes) in a creamy sauce made with heavy cream and lemon, this dish is truly something special. Pasta is not something I would necessarily make for guests. I make pasta at least once a week for the family, but I rarely purposely make it when somebody comes for.

Sig's Pasta Salad with Courgettes and Goats Cheese step by step

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...

Drop the goat cheese slices into the breadcrumbs a few at a time, and turn to coat in the breadcrumb mixture. wow baked goat's cheese without baking I love it!! The salad can always be revamped but the spinach or mesclun mix seems to pair really well with the goats cheese. Vegetable Pasta Salad with Goat Cheese. Combine vinegar, sugar, salt, and pepper in a large bowl. Take off the heat and blitz until really smooth with a hand blender.