Whole wheat fusilli with courgette and goat's cheese

Jure Tomič's courgette pasta recipe was deservedly crowned as the winning dish in the Barilla World Pasta Championships 2016. The dish impressed judges with its simple cream sauce flavoured with courgette and goat's cheese, while the inventive powdered pumpkin oil garnish takes the dish to the next level.

First published in 2016
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Ingredients

Metric

Imperial

Courgette fusilli

  • 350g of fusilli pasta, whole wheat such as Barilla Integrale fusilli
  • 1 leek, sliced julienne
  • 100g of single cream
  • 1 courgette, sliced julienne
  • 12 courgette flowers, finely sliced
  • 100g of goat's cheese, grated
  • 2 tbsp of olive oil
  • salt

Pumpkin oil powder

To serve

  • courgette flowers, to garnish
  • fleur de sel, to taste

Method

1
Before cooking, make the egg white powder for the garnish. Preheat the oven to 120°C/gas mark ½
2
Whisk the egg white to create stiff peaks then spread out over a baking tray lined with baking paper or silicone
3
Place in the cool oven for 10–12 hours or until fully dehydrated. Allow to cool then crumble into a powder and reserve until ready to serve
4
To cook the pasta and sauce, heat the olive oil in a pan and place over a medium heat. Add the leek and sauté gently for 5 minutes to soften
5
Turn the heat down low before stirring in the cream. Allow the sauce to thicken slightly while cooking the pasta
6
Bring a large pan of salted water to the boil and cook the whole wheat fusilli for 11 minutes
7
After the pasta has been cooking for 8 minutes, stir the sliced courgette and courgette flowers into the cream sauce
8
When fully cooked, drain the pasta, reserving a little of the cooking water, and stir into the cream sauce along with the grated goat's cheese
9
Add a little of the pasta cooking water to loosen the sauce and ensure the pasta is fully coated
10
Divide the pasta and sauce between serving dishes and garnish with a few fresh courgette flowers and a little fleur de sel to taste
11
Mix the pumpkin seed oil through the powdered egg white then sprinkle over the pasta to serve
First published in 2016
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Jure Tomič was born in 1981 in Brežice, and is a famous chef and sommelier in Slovenia. After studying Nutritional Science and working in a number of small restaurants, he opened Ošterija Debeluh in Brežice, part of the Jeunes Restaurateurs d'Europe network.

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