Courgette, Mint and Goat’s Cheese Penne

This gentle creamy sauce is deliciously light and fresh, perfect for this time of year.

Serves 4

3 tbsp extra virgin olive oil, plus extra to serve

700g courgettes, ends trimmed and sliced

1 bunch spring onions, trimmed and sliced

4 garlic cloves, peeled and thinly sliced

sea salt, black pepper

100ml white wine

a handful of mint, plus a few tiny leaves to serve

300g chickpea penne

100g soft goat’s cheese, coarsely crumbled

freshly grated parmesan, to serve

•  Heat the olive oil in a large saucepan over a medium-low heat, then add the courgettes, spring onions and garlic. Season and fry for 15-20 minutes until soft and translucent, stirring frequently.

•  Add the wine, turn up the heat then simmer until well-reduced.

•  Liquidise the contents of the pan in a blender with the mint. Taste for seasoning then return to the pan.

•  Meanwhile, bring a large pan of salted water to the boil, add the pasta, give it a stir and cook according to the packet instructions or until just tender then drain in a colander.

•  Reheat the sauce then mix in the pasta and gently fold in the goat’s cheese. Serve scattered with the parmesan, a drizzle of oil and a few tiny mint leaves.