Creamed goats cheese tagliatelle with summer vegetables

Yes, I know it ain't so hot out there anymore, but I made this in honour of the final few peas desperately clinging on in our back garden and the penultimate courgette in the bottom of the fridge.

Anything else green and fresh will do; asparagus, broad beans, tender stem broccoli etc, but for the rest of the year you might just have to pick out what is in the freezer.

I used up a little cylinder of Cornish goats cheese. You could also use a piece from the goats cheese logs which are in most supermarket delis, but I find the flavour odd and the texture too chalky.

The dish is designed so you can cook up everything in the time it takes for the pasta to boil.

Creamed goats cheese tagliatelle with summer vegetables (serves 2)
Approx 100g goats cheese
2tbsp double cream
Two cloves of garlic, peeled
1 medium courgette
Handful of peas
Butter
200g tagliatelle

Put on lots of hot water to boil. You'll need some for the pasta, veg, and the garlic. Salt a pan of water generously and put the pasta on. Next, add an inch or so worth of water into a small pan, and gently poach the garlic for 5/6 minutes, until soft.

Cut the courgettes into rounds, then quarter the rounds. Cook the courgettes in plenty of salted water until soft, adding the peas for the last minute if using fresh.

Mash the goats cheese until soft, stir in the cream and add the finely chopped garlic. It will still have a stiff texture.

Heat a knob of butter in a large frying pan until foaming, throw in the veg and stir around for a couple of minutes, to allow the veg to soak up the butter. Add the mashed goats cheese, turn the heat down and stir until the cheese has oozed to a melting quality and coated the veg all over. By now, the pasta should be done, so drain and add to the pan. Toss some more.

Serve on hot plates, grind over lots of black pepper.