NZ Woman's Weekly
Pasta with courgettes, prosciutto and goats’ cheese

Pasta with courgettes, prosciutto and goats’ cheese

  • Meal Type

    Pasta
  • Total time

    15 minutes
  • Courses

    Dinner
  • Occasion

    Special occasion

Ready in 15 minutes, makes 4 main servings or 8 entrées.

This dish is light, easy and makes for a fun night!

  • 400g fresh fettuccine pasta
  • 1/2 cup extra virgin olive oil
  • 4 courgettes sliced
  • 3 cloves garlic, finely sliced
  • 4-6 slices prosciutto, roughly shredded
  • 6 tomatoes, seeded and drained of liquid, coarsely chopped
  • 1/2 tsp chilli flakes
  • Sea salt and freshly ground black pepper
  • Bunch of baby rocket leaves
  • 6 basil leaves, shredded
  • 150g goats’ cheese
  • 1 cup shaved pecorino (or a hard cheese, such as parmesan)
  • Extra olive oil, to serve

1. Cut the pasta into 8cm strips and cook in plenty of well-salted water, according to packet directions, or until al dente.

2. Fry the courgette slices in hot oil until well coloured (if courgettes are large, halve lengthways before slicing).

3. Just before serving, add garlic and cook for one minute. Add prosciutto, tomatoes, chilli flakes, sea salt and pepper.

4. Fold through cooked pasta and add rocket and basil.

5. Divide between bowls and top with pieces of goats’ cheese, pecorino and a drizzle of olive oil. Serve immediately.

Cook’s tip:
You can use our product of the week, cows’ feta, instead of goats’ cheese, if desired.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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