Colorful goat pasta

Ingredients for 4 servings:

• 500g tagliatelle
• 2 vine tomatoes
• 8 tomatoes, dried, marinated in olive oil
• 1 zucchini
• 10 basil leaves
• 100 ml milk
• 1 shallot(s)
• 300 g goat’s cheese with herbs
• some sea salt
• some pepper, mixed, from the mill
• some lemon juice
• some arugula leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Tagliatelle with tomatoes and zucchini in goat’s cheese sauce

Cook the tagliatelle in plenty of boiling, lightly salted water until al dente. Trim and rinse the vine tomatoes, then dice them, reserving the oil. Trim and rinse the zucchini, then slice them into thin strips using a mandoline. Finely chop the basil leaves. In a saucepan, heat the milk with a pinch of salt and the chopped basil leaves, then blend until frothed. Peel and dice the shallot. In a large, deep-sided pan, heat 1 tablespoon of the reserved tomato oil and sauté the diced shallots along with the zucchini strips and all the diced tomatoes. Drain the tagliatelle, let it drain, add it to the pan with the vegetables, and mix. Add the goat’s cheese and half of the frothed milk and heat through (do not boil!). Season with a pinch of salt, a few grinds of freshly ground pepper, and a few squeezes of lemon juice. Arrange the pasta on plates, drizzle with the remaining milk foam, and serve garnished with a few arugula leaves. Serve with fresh baguette.