Courgette tomato pasta with melted Bianco Garlic

Ingredients:

1	small courgette
250 g	cherry tomatoes
250 g	Bianco Garlic
	salt
400 g	penne
2 tbsp.	mild olive oil
1	rosemary sprig
	a little freshly ground nutmeg
1 pinch	cayenne pepper
	freshly ground pepper
	fresh herbs to garnish (parsley, basil, chervil)

Preparation:

Wash the courgette, remove the stem and cut into ½ to 1 cm cubes. Wash the cherry tomatoes and, depending on the size, either halve or quarter them. Cut Bianco Knoblauch into ½ cm cubes.

Bring plenty of water to the boil in a pot, add salt, add pasta and cook until al dente.

In the meantime, heat the olive oil in a wide shallow pan over a medium heat. In it, lightly brown the courgette cubes with the rosemary sprig for approx. 2 minutes. Finally, add the cherry tomatoes, remove from the hob and season with salt and pepper.

Drain the pasta in a sieve and immediately pour it over the courgette and tomato. Add the Bianco Knoblauch cubes and heat gently, stirring continuously over a medium heat. Remove the rosemary sprig, season with a little nutmeg and cayenne pepper and, if necessary, adjust the seasoning with salt and pepper.

Serve in warm pasta bowls and garnish with fresh herbs.