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Sig's Pasta Salad with Courgettes and Goats Cheese
Introduce
Chef :
SigrunSig's Pasta Salad with Courgettes and Goats Cheese
I adapted a recipe given to me and it worked out well .
Ingredient
Food ration :
4 servingsCooking instructions
* Step 1
Boil your chosen pasta as to instructions on packet or/and if using homemade until Al dente.
* Step 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.
* Step 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.
* Step 4
If you are using the mint you can stir this in now.stir and turn off the heat and set aside to cool
* Step 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
* Step 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.
* Step 7
Tip your pasta into a bowl and add the courgette mixture . Cut the cheese into small bits . Gently stir everything together..
Note: if there is a photo you can click to enlarge it
Tag
of pasta of choice, I like using tagliatelle.
to 5 tablespoons of olive oil , plus a little extra for drizzling over the pasta
small spring onions very finely chopped, include some of the stem
to three tablespoons of best balsamic vinegar
small courgettes (zucchini )
cloves of garlic, bruised and very thinly sliced
creamy soft, goats cheese , I use a a camenbert type cheese
dried mint , though this is optional
large flat mushrooms , portobello optional, I just like to serve the salad on the mushrooms for extra texture
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