In the time it takes to cook spaghetti, prepare this delicious #zucchinipasta ennobled and upgraded by our monocultivar Leccino Extra Virgin Olive Oil.
Soft goat’s cheese
Salt and pepper
Di Leccino Extra Virgin Olive Oil
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