Farfalle with Zucchini Vegetables and Goat Cheese

A great pasta dish for any occasion:

Cut zucchini in half lengthwise, then cut diagonally into narrow half-moons. Saute zucchini and garlic in olive oil until soft and lightly browned, season with salt and season with pepper. Sprinkle in the culinary herbs and cook, stirring throughout, for about a minute. Bring a saucepan of pasta water to a boil and season with salt. Cook the pasta in enough salted water until al dente.

Skim a ladle of cooking water and set aside.

Drain the farfalle and pour dripping wet into a large enough bowl. Mix with the zucchini vegetables, crumble the goat cheese into the baking dish and mix well. Season again and stir with a tiny bit of pasta water as needed until smooth, fold in the toasted pine nuts.

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