1 courgette, 30g basil, 30g goats cheese, 1 tbsp butter, linguine.
Serves: 2 Preparation: 15 minutes
I adore courgettes. They're so versatile and are at once a juicy addition to a dish, and a perfect vehicle to soak up other flavours.
1) Bring the pasta to the boil in a pan of salted water and simmer for 8-10 minutes.
2) Cut the courgette into centimetre thick slices, then quarter. Add to a pan with the butter and freshly chopped basil and sautee for 10 minutes, stirring regularly.
3) Strain the linguine in a colander and pour in with the courgette. Stir in the goats cheese until it has coated the pasta and courgette, then serve.