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Zucchini, cucumber and goat's curd pasta salad

Name: Zucchini, cucumber and goat's curd pasta salad
Yield: 4
Ingredients: 400g farfalle pasta; 2 zucchini, very thinly sliced (we used a mandoline); 4 zucchini flowers, stems very thinly sliced (we used a mandoline), petals torn; 1 Lebanese cucumber, peeled, seeds removed, finely chopped; 2 tbs finely chopped chervil, plus extra to serve; 2 tbs finely chopped mint leaves, plus extra to serve; Goat’s curd, to serve; 1 small garlic clove, crushed; 2 tbs runny honey (we used Woolworths Macro); 2 tbs white wine vinegar; 2 tbs extra virgin olive oil, plus extra to serve

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https://healthimprovements.info/recipes/zucchini-cucumber-goats-curd-pasta-salad/o0tt6eyj — Zucchini, cucumber and goat's curd pasta salad

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by Charlotte Binns-McDonald

Jan 27, 2019

You won't go hungry with this colourful vegie concoction.

400g farfalle pasta
2 zucchini, very thinly sliced (we used a mandoline)
4 zucchini flowers, stems very thinly sliced (we used a mandoline), petals torn
1 Lebanese cucumber, peeled, seeds removed, finely chopped
2 tbs finely chopped chervil, plus extra to serve
2 tbs finely chopped mint leaves, plus extra to serve
Goat’s curd, to serve

Honey dressing

1 small garlic clove, crushed
2 tbs runny honey (we used Woolworths Macro)
2 tbs white wine vinegar
2 tbs extra virgin olive oil, plus extra to serve

Method

1.

Cook the pasta according to packet instructions, then drain and rinse under cold running water.
2.

Meanwhile, for honey dressing, whisk all ingredients in a bowl until well combined.
3.

Toss dressing, pasta, zucchini, zucchini flower stems, cucumber and herbs together on a serving platter and scatter with extra herbs, zucchini flower petals and goat’s curd. Drizzle with extra oil to serve.