Courgettes are a favourite summer vegetable. Peeled into ribbons and tossed in pasta they make a quick meal.

Ingredients

• ½ cup each sour cream and chicken stock
• about 400 grams fresh pasta for 4
• 3 courgettes (a mix of green and yellow is nice), trimmed
• 4 rashers bacon, trimmed of rind and finely sliced
• dash oil or knob butter
• about ¼ cup chopped fresh parsley or chives
• ¾ cup walnut halves, toasted
• 125 grams brie cheese, diced

Method

1. Cook the pasta in a large saucepan of boiling salted water until al dente (firm to the bite). Drain well.
2. In a frying pan cook the bacon in the oil or butter until crispy. Peel the courgettes and continue to peel the whole vegetable to make long thin ribbons.
3. Add the courgettes, bacon, cream, stock and parsley to the pan and bring to the boil.
4. Stir in the walnuts and chopped brie and season with salt and pepper. Toss with the pasta and serve immediately.