This is a quick, simple and very yummy dish. I whipped this up for Rachel on her birthday last week. We hadn’t managed to get to the shops and so we just scrounged up these ingredients from what we had in the fridge and in our little garden. Part of its amazing flavour comes from Meridith Dairy (www.meridithdairy.com) Organic Goat’s Cheese which is a soft-cubed cheese marinated in olive oil, herbs and black peppercorn with a fantastic flavour. We also tried for the first time Ecor’s Conchiglie Organic Kamut Pasta Shell. (www.ecor.it or www.bioliving.com.au) We both agreed it was very substantial for white pasta with a tasty, almost creamy texture and flavour.
Zucchini, Rocket & Goat’s Cheese Pasta
- 40gm butter
- 4-6 medium zucchini
- 320gm soft goat’s cheese
- 1 bunch oregano (leaves only, roughly chopped)
- 1 bunch rocket leaves (roughly chopped)
- 50gm Parmesan cheese
- Freshly ground black pepper
- 1 x 500gm packet organic pasta shells
- Salt & olive oil for cooking pasta
First put water on to boil, adding a fair whack of salt for flavour and a splash of olive (or other) oil to prevent the pasta sticking together. When water is boiling drop in pasta shells & stir so they don’t stick together.
When pasta is about half way to being cooked, heat a non-stick frying pan and add half the butter. When butter has melted, add sliced zucchini, and stir on a medium heat for just a few minutes – you want the zucchini still a bit crisp.
The pasta should be just about done as the zucchini are ready. Remove pasta and strain into a colander.
Then add remaining butter to the zucchini, lowering the heat. Once the butter has melted, stir through the oregano (saving a few for garnishing) and then add the pasta shells to the pan. Stir everything together thoroughly making sure the pasta is well coated with butter and oregano. Then add the goat’s cheese and rocket and gently toss them through the pasta, keeping the heat low to medium.
Season with as much freshly ground black pepper as you like, then serve immediately, adding a sprinkle of Parmesan and leftover oregano leaves as a garnish.