2 small zucchinis 160 gr (6oz.) of fresh goat cheese
2 tablespoons of creme fraiche
400 g (around 14 oz.) of good quality penne pasta
150 g (5.3 oz.) fresh goat cheese
30 g (1 oz.) of pine nuts
Salt and pepper
A pinch of nutmeg
Optional : coarsely grated Parmesan
Boil salted water for the zucchinis.
Wash and cut zucchinis in half lengthwise and then slice them. Dip the zucchini in boiling water for one minute.
Drain them but keep the hot water. Put it to the side.
Cook the penne in the boiling water (add more water if necessary. Wash and chop the chives.
In a bowl, mash the goat cheese and the creme fresh.
In a saucepan, heat the goat cheese and creme fresh mixture. When the mixture is smooth, add pepper, and then remove from heat.
Add the chives and the nutmeg.
Put this to the side.Drain the pasta.
Return it to saucepan with the goat cheese mixture and zucchini. Heat 2 minutes.
Add salt and pepper to taste. Serve immediately.
Add to every plate the pine nuts and some coarsely grated parmesan.
Recipe from the magazine Le figaro madame, with some personal additions.
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