well, one new per week is going pretty well. i’ve a week or two that i didn’t even end up cooking all week, but for the most part it’s really pushing me to try new things.
this week’s recipe (i found it in either i had the great honor of making for a dear friend of mine and it was DELICIOUS & so easy to make gluten free. i would change a few things next time, but overall it was a great week night recipe for two chicas who love goat cheese! 😉 sorry, no pics this time … we inhaled it too fast! 😉
1 pound linguine (i used gf fettucine b/c it was all i could find at the store)
8 ounces goat cheese crumbled (i used a garlic & herb goat cheese)
6 tablespoons butter
2 shallots, finely chopped
1/2 cup white wine
1/4 cup parsley (flat leaf italian) chopped finely
1/4 cup fresh dill, finely chopped (i used quite a bit less than this as we are not huge dill fans & it’s a bit strong)
1/4 cup fresh tarragon, finely chopped
2 tablespoons fresh thyme, finely chopped
2 cups multi-colored heirloom tomatoes, chopped
Put the pasta water on to boil and when it’s boiled add the pasta & cook till al dente.
While the pasta is working, in a serving bowl, add the crumbled goat cheese.
In a medium sauce pan, melt the butter over medium-low heat.
Add the shallots & cook until softened (about 5 minutes).
Stir in the white wine & cook until slightly reduced, about 2 minutes.
Add the parsley, dill, thyme & tarragon.
Add the pasta to the goat cheese, pour the herb sauce on top & toss for 1 minute.
Add the tomatoes & toss gently, season with salt & pepper.
Seee, easy peasy!
I roasted cherry tomatoes & green beans together until the cherry tomatoes had burst a bit in place of the fresh tomatoes, i just seasoned with a little salt & pepper.
I also sauteed some orange & yellow sweet peppers with the shallots to add some color and i mean, you can’t go wrong with adding peppers! 😉
I didn’t this time, but next time I will definitely add a couple cloves of crushed garlic to the sauteed onions & peppers.
I added a grilled chicken breast on top of it … i seasoned it with salt, pepper & some Penzey’s italian herb mix.