In the time it takes to cook spaghetti, prepare this delicious #zucchinipasta ennobled and upgraded by our monocultivar Leccino Extra Virgin Olive Oil.
Ingredients:
Basil
Zucchini
Soft goat’s cheese
Milk
Spaghetti
Salt and pepper
Garlic
Di Leccino Extra Virgin Olive Oil
Method:
While the water is boiling for the pasta, peel a couple of garlic cloves and slice finely.
Cut the courgettes into thin rounds.
Heat some olive oil and saute the garlic until aromatic.
In a bowl lengthen a dollop of soft goat’s cheese with some milk and beat to form a liquid paste.
Add the courgette to the frying pan and some hand-ripped fresh basil.
Put the drained spaghetti into the pan with a little of the cooking water.
Add the cheese paste and toss until the pasta is coated.
Serve with a twist of pepper, more fresh basil and a trickle of Di Leccino EVOO