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Zucchini & Mint Pasta with Goat Cheese
Wednesday, May 11, 2022
![](../../../Content/Garnish/images/IMG_2895%20small.jpg)
There's sooo much local goodness in our Chef's Bundles this week! (And every week!) Changing weekly, we have 9 locally grown or produced ingredients in each regular size Chef's Bundle. This week we've got:
Sugar Snap Peas - Crystal Organic Farm
Green Garlic - Furrowed Earth Farm
Zucchini - Miles Berry Farm
Purple Mizuna Mustard - Tucker Farms
Romaine Lettuce - Furrowed Earth Farm
Radishes - Hearts Of Harvest Farm
Tagliatelle - Pasta Mami
Plain Goat Cheese - Caly Road Creamery/Rock House Farm & Creamery
Mint - Crystal Organic Farm
This Zucchini & Mint Pasta with Goat Cheese recipe is super easy, super quick, and definitely should be a go-to if you're cooking with this Chef's Bundle!
You'll need:
- 8 oz Pasta Mami tagliatelle
- 3 Tbsp butter
- 3 oz goat cheese
- 1 Tbsp green garlic, minced
- 6 oz zucchini, thinly sliced
- 1/2 cup mint leaves, finely chopped
- Salt & pepper
- Olive oil
Instructions:
1. COOK PASTA & MAKE SAUCE
- Bring a pot of salted water to a boil for the pasta
- Add pasta to boiling water and cook 2–3 min, until al dente
- Drain pasta, reserving 1/2 cup pasta water in a bowl
- Add goat cheese to reserved pasta water and stir until smooth
2. COOK VEGGIES
- In a large pot, melt 2 Tbsp butter over med heat
- Add green garlic and cook until tender, about 3–5 min
- Add zucchini, season with salt & pepper, and let cook for 1–2 min
3.ASSEMBLE PASTA
- Add pasta, goat cheese sauce, mint, a drizzle of olive oil, and remaining 1 Tbsp of butter to the pot
- Season with salt & pepper to taste, serve, and enjoy!
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