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”Courgetti” with peas, pancetta and Goat’s Cheese

Recipe from: 19 February 2016
recipe, peas, pancetta,goat's cheese

Ingredients 11
Servings 4
Time 00:15


  • 100
    diced pancetta or streaky bacon
  • 50
    pine nuts or slivered almonds
  • 10
    marrows / large courgettes, spiralised
  • 100
    fresh peas, blanched
  • 1
    fat clove garlic, crushed
  • A sprig of fresh thyme
  • 15
    olive oil
  • 15
  • Juice and zest of 1 small lemon
  • 100
    chevin or creamy goats cheese, torn into bite size pieces
  • Freshly milled salt and pepper to taste


In a large heavy based frying pan, fry the pancetta over moderate heat until crispy.  Remove from the pan with a slotted spoon.

Add the pine nuts to the same pan and toast in the pancetta oil until golden brown then remove from the pan.

Heat the oil and butter in the same pan. Add the garlic, thyme, courgettes and blanched peas and saute over high heat for no more than a minute. Remove from the heat and add the lemon juice and zest.

Place the courgetti mixture into a large shallow bowl. Add the crispy pancetta and toasted pine nuts. Lightly toss together with half of the chevin. Season with salt and pepper to taste.

Serve immediately with extra bits of chevin and a drizzle of olive oil.

Reprinted with permission of Bits of Carey. To see more recipes, click here.

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