Goat cheese pasta with zucchini, pear, sage and walnuts

Ingredients for 1 servings:

• 300 g pasta (goat cheese cappelletti or ravioli)
• 1 small zucchini
• 1 pear(s)
• 1 small garlic clove(s)
• 1 tbsp honey
• 2 sage leaves
• 1 shot of Cremefine or cream
• 1 handful of walnuts
• salt and pepper
• olive oil or butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, easy, quick

Cut the zucchini into small pieces and sauté in a pan with olive oil or butter. Meanwhile, bring a pot of salted water to a boil and then add the pasta, depending on how long it’s cooking time, so it’s done at the same time as the rest of the pasta (cappelletti need to sit in the boiling water for about 4 minutes). Add the crushed or finely chopped garlic to the zucchini and sauté briefly. Finely chop the sage leaves and add them to the pan. Be careful with the amount of sage and adjust it to your individual taste, as intensity and tastes vary. When the zucchini is cooked, slice the pear (preferably a ripe Williams Christ) and add it with the honey. Finally, add a little Cremefine, season with salt and pepper, and gently mix in the pasta parcels. Crumble the walnuts slightly and sprinkle over the pasta – enjoy!