Wednesday, November 4, 2009
Recipe of the Week: Pasta or Notpasta with a Goat Cheese Sauce
Are you busy? Tired? Run down? Are you dreaming of lazy conversations in outside cafes surrounded by a language you don't speak? What about a bonfire completely fueled by the pages of your useless and exorbitantly priced textbooks? Weird. Me, too.
So, in this haze of schoolworkteachhomeworkstressschoolworkwork, this is a comforting little dish that can be whipped up in the time it takes to boil water. Or plot an escape plan.
Pasta or Notpasta with a Goat Cheese Sauce
Serves 4 regular folks, or 2 Americans
16 oz. of your favorite pasta or notpasta (i.e. gluten-free)
1 1/2 c of goat cheese, crumbled
1/4 c shredded Parmesan cheese
salt and pepper
handful of shelled pistachios
sun-dried tomatoes, packed in olive oil
extra virgin olive oil.
Get a big pot of generously salted water boiling on the stove. Once it's at a rolling boil, add all of the pasta and give it a stir to make sure none of the pasta have stuck to the bottom of your pot. Boil as per the package instructions until al dente.
Reserve about 1/2 cup of the pasta water and drain the rest. Put the pasta back in the pot with the reserved pasta water, the goat cheese crumbles, shredded Parmesan, and freshly ground black pepper. Stir well until the cheese is all saucy and melty.
Portion into bowls and add a squidge of extra virgin olive oil, another grinding of black pepper, a spoonful of sun-dried tomatoes, a few shelled pistachios, and a sprinkling of some more Parmesan cheese.
Don't worry about the dishes, just enjoy!