I created this simple supper last night when I needed to fiddle up a quick tasty dinner from the fridge and cupboard.
400g pasta bows
1 tsp of salt to cook with the pasta
1 large courgette
1 clove of garlic
1 tbsp of olive oil
2 tbsp of olive and sun dried tomato tapenade
1 tbsp of crime fraiche
1 handful of chopped rocket leaf
25g of British goats cheese pearls by Delamere Dairy
Place the pasta into plenty of salted boiling water and cook for 9 minutes, then drain.
Slice the courgette and cook in a frying pan with s splash of olive oil for 5 minutes.
Add the tape add and cream fraiche and stir together
Add 2 tbsp of water to the pan ( I like to use the pasta water as it’s got lots of starch in and helps make the dish creamy)
Pour in the cooked pasta and chopped rocket leaf.
Finally stir in the goats cheese pearls and serve.