Country Living (UK)



Preparatio­n 15 minutes Cooking about 5 minutes Serves 4 I love making this dish in spring because it’s so light and fragrant. At other times, I simply replace the wild garlic with other fresh herbs that are in season, such as basil, mint or oregano. I sometimes add grilled Dublin Bay prawns for a weekday supper.

2 tbsp olive oil 4 courgettes, cut into ribbons using a vegetable peeler 500g fresh tagliatell­e 200g soft goats’ cheese 4 tbsp chopped wild garlic leaves 100g blanched almonds, toasted and chopped

50g Parmesan cheese, shaved

1 Place a griddle pan or frying pan over a medium heat and add 1 tbsp olive oil. Add the courgette ribbons to the pan and cook for 2 minutes on each side. Season with salt and freshly ground black pepper.

2 Meanwhile, bring a large saucepan of salted water to the boil over a high heat. Stir in the fresh pasta and cook for 3 minutes. Drain the cooked pasta and return to the pan, then add the remaining tablespoon of olive oil and gently toss to coat.

3 Stir the courgette ribbons, soft goats’ cheese, wild garlic leaves and almonds into the pasta, and season with salt and pepper.

4 Serve the tagliatell­e on a warmed platter or on individual plates, with the Parmesan shavings sprinkled on top.

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