Pesto and Capra Pasta

• 230 g dry pasta (Rigatoni type)

• 100 g Le Capra cheese from Fromagerie La Suisse Normande

  • half in shavings

  • half finely grated

• 1 zucchini, cut into cubes

• 250 ml 15% cooking cream

• 1 garlic clove, minced

• 1 cup fresh basil leaves

• 1 cup fresh parsley leaves

• 45 ml pesto

• Roasted hazelnuts, chopped

• Zest of 1 lemon

• Crushed chili flakes

• Salt and freshly ground pepper

Instructions:

1. Cook the pasta in a pot of salted boiling water according to package instructions.

2. Meanwhile, in a skillet, sauté the zucchini with a little oil and minced garlic. Season with salt and pepper.

3. Transfer the cooked zucchini to a food processor, add basil, parsley, pesto, cream, and part of the grated Capra cheese. Blend until smooth. Adjust seasoning to taste.

4. Toss the sauce with the drained pasta and heat for a few minutes.

5. To serve, top with chopped hazelnuts, lemon zest, chili flakes, Capra cheese shavings, and a few basil leaves.

Tip:
Le Capra cheese is a great alternative to traditional fresh goat cheese. Its subtle goat flavor with floral and vegetal notes pairs perfectly with the spring flavors of this dish.

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Plaisirs Gourmets