Saffron noodles with courgette sauce

Cut the courgettes into cubes. Finely chop the onion and garlic cloves. Heat 2 tablespoons oil in a pan and sweat the courgettes, onions and garlic for 3 minutes. Pour in the stock, cook covered for 7-10 minutes until very soft .

Halve the tomatoes. Using a potato peeler shave around 50 g of cheese from the Emmentaler AOP, finely grate the remainder of the cheese. Keep to one side some parsley leaves for the garnish, finely chop the remaining parsley and basil. Add the herbs to the courgettes and puree everything, if necessary thin down with a little water. Add the grated Emmentaler AOP, season with salt and pepper.

Cook the saffron noodles according to the instructions on the packaging. Warm the tomatoes briefly in the remainder of the oil. Arrange the drained noodles in a bowl, cover with the sauce and the tomatoes, garnish with cheese shavings.