Goat's cheese and plenty of fresh summer veggies are key to this recipe – while pesto and herbs add a kick of flavour. Better still, it's meat-free so will go down a storm with vegetarians.
- 200g linguine or spaghetti
- 1 medium courgette
- 1 medium carrot, peeled
- 75g fine green beans, halved
- 10 cherry tomatoes or baby plum tomatoes, halved
- 2 tablespoons red or green pesto sauce
- Freshly ground black pepper
- 100g soft British goat’s cheese, sliced
- Fresh herbs (e.g. basil, parsley, marjoram or chives)
Method1 Put the linguine or spaghetti on to cook in gently boiling water.
2 While the pasta is cooking, pare the courgette and carrot into long strips, using a potato peeler.
3 After the pasta has been cooking for 5 minutes, add the courgette and carrots, along with the green beans. Cook for a further 5-6 minutes, until the pasta is cooked.
4 Drain the linguine and vegetables, reserving a couple of tablespoons of the cooking water, then return them all to the saucepan.
5 Add the tomatoes and pesto sauce, season with black pepper and stir gently for a minute or so.
6 Share between two warmed pasta bowls or plates and top with soft goat’s cheese and fresh herbs.
Prep Time10 minutes
Cook Time12 minutes
Nutrition InformationServes 2
Try these other delicious pasta recipes:
Creamy Mushroom & Bacon Pasta Bake
Lamb Linguine With Pea & Leeks
Simple Spaghetti With Tomato Sauce
Pork & Chorizo Meatballs With Spaghetti
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