Ingredients

• 2 medium sized, fresh courgettes

• 200 gm. Pasta (100 gm. per person)of choice fusilli, penne, rigatoni, languini, boccoletti, shells, spirals, farfalle, spaghetti, in fact any shapes will do, even mixed shapes. Try whole wheat pasta if you prefer.

• 2 tbsp. olive or other cooking oil

• 1 small red onion, peeled and sliced

• 1-2 cloves of garlic, peeled and crushed

• 1/4-1/2 tsp. chilli flakes/coarsely ground chillies, adjust to taste

• 10-12 radish greens/spinach or other green leaves

• A good sprinkle of freshly ground black pepper

• Salt to taste, less is better. Most cheeses already have salt

• A small tub of St. Auger cheese spread (use any other blue cheese, not necessarily soft cheese)

• 3-4 tbsp. milk

• Parmesan for garnish (optional)

Instructions

1. Cook the pasta according to instructions on the packet, wash under cold water (to stop further cooking and sticking together) and keep aside. If you are going to cook a little later, keep it in a bowl of cool water and drain when ready to proceed. Otherwise, pasta sticks together.

2. Slice courgettes without peeling, obliquely, into 2 mm. thin ribbons. Skin gives each slice a nice coloured margin. I use a cheese slicer or a potato peeler to make thin slices, you can use knife.

3. Heat oil in a wok or pan, add onion and garlic and fry until soft.

4. Add courgettes and green leaves, cook until slightly soft. You must not overcook them.

5. Add 3-4 tbsp. fresh milk, cheese, chilli flakes, ground black pepper and salt. You may also wish to add salt to taste.

6. Cheese will melt and mix with milk.

7. Add pasta, mix well gently and serve garnished with freshly grated parmesan and bread of choice. You can garnish it with chopped chives or parsley or other herbs of choice.