Summer Pasta with Tomatoes & Soft Cheese

Real Island summer pasta with tomatoes and soft cheese
June is fabulous with ripe Island tomatoes bursting with flavour, fresh herbs, summer vegetables aplenty and late suppers on the patio. Make the most of it with this easy and satisfying pasta dish. It takes just 10 minutes so you won’t waste any of your evening!

300g/10oz Island Maid pasta (your favourite pasta will be fine)
500g/1lb 2oz Arreton Valley courgettes
3 tbsp Farringtons Mellow Yellow oil  (half the fat of olive oil)
2 garlic cloves from The Garlic Farm
juice and zest of 1 lemon
6 medium sized tomatoes, roughly chopped
½ pack (or more if you are a fan!) of Richard Hodgsons Isle of Wight Soft cheese
Hotbed Herbs fresh basil
salt and freshly ground black pepper

1.  Cook your pasta until tender.
2.Meanwhile slice the courgettes into long thin slices lengthwise and sauté with the sliced garlic cloves for 3 – 4 mins until softened. Add the lemon zest, tomatoes and 3 tbs water. Cook for 2 – 3 minutes until the tomatoes begin to soften.
3.  Remove from the heat and stir in the cheese. Season to taste with salt, pepper and lemon juice.
4. Drain the pasta and combine with the tomato sauce mixture. Serve, topped with sprinkling of basil leaves.
Enjoy with a glass of chilled white wine from Rossiters vineyard in Wellow.