Two things I’m currently writing a lot of recipes about: zucchini and pasta. Probably because I’m obsessed with both. One of those obsessions needs to be kept more in check than the other…. and this recipe celebrates them both.

This recipe uses corn to bring out the sweetness of the zucchini. The basil, chilli and goats curd add bucket loads of flavour. You can use any pasta you like this with, I’ve used both long and short pasta and the sauce coats both equally well. Slicing the zucchini super finely is the key to making sure you get a little of everything in each bite. It’s also important to use small zucchini as it’s a sweeter flavour than the bigger ones.

I used fettuccine in the images and it was ideal, but as I said above you can use whatever you have on hand! The goats cheese, lemon and extra virgin olive all make a sauce that coats everything and I use extra pasta water to help loosen it so that it coats everything. Then the flaked almonds on top add crunch and nuttiness.

I love a lot of lemon flavour, it’s probably a very highly featured ingredient on the blog, so I’ve added loads of lemon zest to this as i think it helps balance the creaminess of the goats crud and the sweetness of the corn. If you’re not as into lemon as me then use 1/2 the lemon zest at first.

Serves 4

Ingredients

400g pasta of choice

3 Tbs extra virgin olive oil

1 clove garlic, crushed

1/4 cup spring onion or chives

1/4 cup finely chopped parsley

3 small zucchini, sliced into 1-2mm thick disks

1 cob or corn, husk removed

1 red chilli, seeds removed (use 1/2 if you want to cut down the heat)

3 heaped Tbs goats curd

Juice and zest of 1 lemon

1/2 cup fresh basil leaves torn

Black pepper and salt to taste.

1/4 cup flaked almonds, toasted

Directions

Place a pot water on to boil and salt well. Add the corn and cook for 3 minutes. Remove and add the pasta, cook according to packet directions and reserve 1/3 cup of water when draining.

Slice corn kernels from the corn cob and set aside.

Meanwhile, when the pasta has 5 minutes to go place 1 Tbs of extra virgin olive oil in a large pan and once hot add the spring onion, parsley and garlic. Cook for 1 minute and then add the zucchini, corn and chilli and cook for 2 minutes or until soften. Turn off the heat and add the cooked pasta, remaining oil, goats cheese lemon, zest and lemon juice. Toss to combine, adding a little of the reserved pasta water if it’s too dry. Just before serving add the basil leaves, then black pepper and salt to taste. Sprinkle over flaked almonds when you serve.

Serve with a fresh green salad.

HH. x