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There are several things that more or less affect the taste quality of sig's pasta salad with courgettes and goats cheese, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare sig's pasta salad with courgettes and goats cheese delicious home, because as long as you know the trick, this dish is able be treat special

Ingredients and seasonings used in prepare

1. Prepare 500 grams of pasta of choice, I like using tagliatelle.
2. Prepare 4 to 5 tablespoons of olive oil , plus a little extra for drizzling over the pasta
3. Prepare 4 small spring onions very finely chopped, include some of the stem
4. Prepare 2 to three tablespoons of best balsamic vinegar
5. Prepare 3 small courgettes (zucchini )
6. Prepare 3 cloves of garlic, bruised and very thinly sliced
7. Prepare 150 grams creamy soft, goats cheese , I use a a camenbert type cheese
8. Prepare 1/2 tsp dried mint , though this is optional
9. Use 4 large flat mushrooms , portobello optional, I just like to serve the salad on the mushrooms for extra texture

Top with asparagus and a layer of ham. Fold plain half over filled half. Quick asparagus, spring onion and cheddar omlet instructions. Add tuna with oil, capers, and crushed red pepper flakes; heat through.

Instructions to make Sig's Pasta Salad with Courgettes and Goats Cheese:

1. Boil your chosen pasta as to instructions on packet or/and if using homemade until Al dente.
2. in the meantime whilst the pasta is boiling cut the courgettes/zucchini in half lengthwise and then slice them thinly into halve circles. Heat the oil in a pan.
3. Add the very finely chopped onion to the pan and soften it but do not brown . Then add the courgettes and cook them for about five minutes or so , drizzle them in between with the balsamic vinegar, add the garlic and cook until the courgettes have taken on a slightly golden brown colour but still Al dente. Do not fry them.
4. If you are using the mint you can stir this in now.stir and turn off the heat and set aside to cool
5. When the pasta is cooked drain in a sieve and run cold water over it so that it not carries on boiling. Drizzle with a little olive oil leave to cool
6. Heat a little oil in a pan and cook your portobello mushroom , remove from pan serve the salad over the mushrooms, one for each person, , serve and enjoy.
7. Tip your pasta into a bowl and add the courgette mixture . Cut the cheese into small bits . Gently stir everything together..
8. Done and ready to serve!

Slow-cooked marrow with fennel & tomato. Try this vegetarian stew with crusty sourdough, or as an accompaniment to grilled meats. Marrow is the star here, but you're getting four of your five-a-day. A Simple tomato, goats cheese and basil salad, spa. Can't wait to see what they will be like when th.

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