Pasta with fresh goat’s cheese and Oil with Basil
A fresh, light pasta dish perfect for summer evenings
Put the water on to boil and get ready to prepare this recipe for Pasta with Fresh Goat’s Cheese and Oil with Basil.
Wash the zucchinis, cut a couple of thin slices for the garnish later and grate the rest. Season the grated zucchini with salt and pepper and leave in a colander to rest for five minutes over a bowl.
Salt the water as soon as it starts to boil, then put the Fusilli on to cook for 11 minutes (try before draining in order to check the cooking).
Squeeze any excess water out of the grated zucchini and add the goat’s cheese to the drained water that has collected in the bowl below. This will loosen the goat’s cheese up and make it creamy. Add two tablespoonfuls of our Oil with Basil and mix together. If necessary, add a splash of the pasta cooking water to obtain a creamier consistency.
Drain the pasta and place in a bowl. Add the creamy goat’s cheese, zucchini and Oil with Basil mixture. If you like, you could add a few finely sliced basil leaves. Mix the pasta together until evenly coated with the creamy mixture.
Serve this pasta with goat’s cheese and Oil with Basil warm or cold, accompanied by a few slices of raw zucchini, a couple of basil leaves and a twist of black pepper.