Tagliatelle with Brown’s Stone Cheese & Courgette

Serves: 4

  1. 2 tbsp olive oil
  2. ½ courgette, thinly sliced
  3. 100ml white wine
  4. 3 tbsp Brown’s Mascarpone
  5. 60 g Brown’s Stone cheese
  6. ½ lemon, zest only
  7. 150 g tagliatelle, (preferably home-made)

Tagliatelle: combine 2 cups flour with salt, add olive oil and 3 well beaten eggs and make it into smooth dough, adding flour if necessary. Using a pasta machine, roll out the dough and use the ribbon cutter attachment to cut out pasta ribbons. Cook the pasta in salted boiling water or chicken stock until just tender

Heat the oil in a pan over medium heat, and then fry the courgette in the oil for a few minutes, stirring continuously. Deglaze the pan with the wine, bring to the boil, and boil rapidly until the volume of the liquid has reduced by half. Stir in the mascarpone, and bring back briefly to the boil, then reduce the heat and simmer for 2-3 minutes. Stir in the blue cheese, lemon zest and pasta and heat through for another 2-3 minutes. Serve immediately.