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Joining the ranks of my all-time favorite zucchini recipes is this one for zucchini "pasta." It's got it all going on: creaminess and tang from the goat cheese, brightness from the citrus, crunch from the pine nuts. Enjoy it as a side dish or as a light and healthy weeknight meal.
See all recipes for pasta.
- 2 zucchini, shaved into thin strips using a vegetable peeler, mandoline, or cheese slicer
- Olive oil
- Juice of half a lemon, plus zest
- 2 tablespoons red pepper flakes
- ½ cup pine nuts
- 2 ounces plain goat cheese
Before you cook the zucchini, prepare a large bowl of ice water. Once you have your strips of zucchini "pasta" ready, place them into a pot of boiling water for about 30-45 seconds. Using a slotted spoon, remove the zucchini strips and place in the ice water to stop the cooking process. Drain, and place on a paper towel-lined plate to dry.
In a large serving bowl, toss the zucchini with olive oil and lemon juice. Season with salt and red pepper flakes. Finally, add in the pine nuts, lemon zest, and pieces of goat cheese, then toss again to make sure all the ingredients are fully integrated.
Tomato, Basil, and Goat Cheese Pasta with Pine Nuts
This Tomato Basil and Goat Cheese Pasta with Pine Nuts though… Juicy little cherry tomatoes bursting with flavor, perfectly paired with fresh basil and goats’ cheese. All topped with roasted pine nuts for added texture and taste. NOM!!
I love fresh, locally grown food – it feels so good to support your local community and know exactly where the food you are buying has come from. Summertime is the best because there are so many amazing fresh, local foods available – abundant ripened fruits and fresh veggies – it makes it even easier to incorporate local goodness into your every day diet! Having said that, I am a woman of convenience! There – I admit it! When I am in a pinch, I will settle for going to the local large-scale grocery store and buying what I need, even if its at a premium price. With a full-time job, teaching yoga, blogging, taking care of two doggos, and a husband – sometimes a girls’ gotta do what a girls gotta do.
Recently I discovered Green Bean Delivery – it is truly a game changer.
Unlike many of the popular food delivery services out there, Green Bean Delivery is all about fresh, locally sourced, organic products. You can choose to receive deliveries weekly, bi-weekly, or specifically on demand! Subscriptions come in three different forms: Classic Bin ($35 Seasonal Produce Picks), U-Pick Bin ($20 Seasonal Product Picks), or Grocery Bin. The first two subscription options are pre-filled with fresh, seasonal, locally sourced fruits and veggies! The third option is designed by you! Have a list of regular items that you always purchase at the store? You can have these items automatically shipped to you on a weekly basis – and you KNOW that they are coming from a great source. Want to make a new recipe next week? You can adjust a single delivery to include the additional ingredients you need.
The food available for you to order will vary depending on geographic location and season – so you know you are getting only the best. Not to mention, deliveries will reliably arrive on the same day each week so you know what to expect and when.
The deliveries come in a reusable green tote – which means no added waste with cardboard boxes – which Green Bean Delivery will pick up when delivering your next order. If you are unsure when your next order may be, you can request a bin pick up from Member Services (just email [email protected]) – easy as pie!
For me, one of my favorite features of Green Bean Delivery is that you have the choice to automatically subscribe OR choose on demand deliveries. Some services can be tricky and will automatically sign you up for all future deliveries – therefore you have to cancel if you do not want to receive one. Not going to lie, one time I forgot to cancel a meal delivery box right before we were going on vacation – eek! Waste of food and money! I also love that your Green Bean Deliveries can be edited at any time, right up until about 48 hours before delivery! Not bad, right?
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Anyway, I am super excited to share that almost ALL of my purchased ingredients for this recipe came directly from Green Bean Delivery! All I had to do was check that I wanted a delivery, add items to my basket, and voila – the items appeared on my doorstep a few days later!
Speaking of this recipe though – let’s get to it! I LOVE THIS TOMATO BASIL AND GOAT CHEESE PASTA!
I mean – what’s not to love? Everyone knows tomato and basil are a winning combo. I chose to use a soft goats’ cheese because I LOVEE how it coats the pasta when warmed – almost making a sauce! And then there are the pine nuts, roasted with a little olive oil and red pepper flakes – mmm mmm mmm! Tasty tasty.
Nuts are not always something that comes to mind when you are planning a pasta dinner, but I PROMISE you won’t be disappointed. The pine nuts have such a subtle nutty flavor that pairs perfectly with the goat cheese and basil.
I will warn – the red pepper flakes DO give this Tomato Basil and Goat Cheese Pasta a bit of a kick, so if you are adverse to spice, consider cutting down the red pepper flake count to 1/2 tsp.
I love summer pastas like this one because they feel so much lighter than a traditional Italian. The fresh greens and lightly roasted tomatoes explode with flavor and freshness. Of course this recipe still has oil and cheese in it, BUT not the amount that you would see in say a fettuccine alfredo or Chicken Parmesan.
Another great perk of this Tomato Basil and Goat Cheese Pasta? It is almost a one pot recipe! I used a separate pot to cook my linguine, but everything else can be done in one pan! You could cook the pasta first in a pot, then set the cooked pasta aside and use that same pot to cook the remainder of the ingredients. Obviously, you just want to be careful that the pasta doesn’t get too cold or overcook itself while you are assembling the remaining ingredients.
This is one of those recipes that definitely abides by the mantra – “the more the better.” The more cheese, basil, tomatoes, the better. When I first made this recipe I only used about 9 oz of tomatoes, but this did not feel enough to me. Hence, I recommend using a pound! If you or your family do not like tomatoes very much, use less! You can swap some of the tomatoes for another veggie if you’d like! Red peppers or artichoke hearts would be tasty for sure!
I mean seriously guys, even JAKE (my husband with the palate of a 5-year old) loves this recipe! That is saying something!
Creamy, nutty, fresh, and delicious – you are going to LOVE IT! And as with all my recipes, feel free to make this recipe your own! Swap linguine for veggie noodles, whole wheat, quinoa, or chickpea pasta! Worried you won’t be satisfied without extra protein? Top with shrimp, salmon or chicken! Even a simple salt and pepper seasoning will taste great! Most importantly, ENJOY!
Reviews ( 17 )
I try to make a point of not turning on my oven in the summer. It just ends up heating up the whole kitchen. For minor steps like toasting bread or nuts, I use a toaster oven. And it saves energy.
I experimented with this one by replacing the linguine pasta with zucchini noodles for a healthier option, and it's fantastic. I also added a few avocado slices. Such a great summer meal with a glass of white wine, I'm definitely making it again!
In step 3, you cook the corn with the garlic. In step 4, you add the *cooked corn* from step 3 to the pasta pot with the other ingredients.
In step 3 and Step 4 - you have the Corn being added? It is confusing. and needs to be clarified.
I added white cooking wine, lemon, and parsley to the mix, then added chopped green olives to the topping, and WOW! Loads of flavor when it mixed with the cheese and walnut topping. The family loved this, and I was surprised, because they don't always dig vegetarian, but this was extraordinary. We substituted feta for goat cheese, too. We will make this again and again.
My family loved this recipe! I also used the goat cheese with herbs.I added fresh oregano,a spicy oregano,rosemary,basil,chicken,egg plant,red and yellow peppers and parsley.This was delicious!When I made it the and time I used goat cheese and feta.All herbs and veggies were fresh. I cooked the peppers and egg plant 1st.then added the rest
This is a delicious recipe. I think if seasoning, like salt and pepper, is not mentioned in a recipe, some people forget to add it. To me, it is a given, regardless if it is posted in the recipe or not. This alone can determine if a recipe is bland or not. Also, corn needs to be cooked only a very short time. If it is overcooked it comes out tough with no flavor. I love the zucchini ribbons. I have not yet cut it that way. Great idea.
It was OK, but too much pasta for four servings. Also, the goat cheese was too mild and just got lost - feta may be a better choice.
I made this tonite for dinner and my husband and I loved it. I used all fresh vegetables and oregano from my garden. The goat cheese had some herbs on it. I used all the 3/4 cup of pasta water and about 1/4 cup of water from some corn I was cooking. It was real good and I will make it again, altho it was sure high in calories!
I was so excited to try this recipe because it looked amazing on the cover. It was just meh. The flavor lacked something. I followed the recipe exactly. If I were to try making it again, I'd definitely modify it somehow.
I'm a vegetarian so when I saw this dish on the cover of the magazine I got excited. A nice change of pace but something was definitely missing. The flavor was lacking. I won't be craving this and doubt I will make this again. Looks better than it tastes.
My husband and I both loved this dish. I used feta cheese instead of goat cheese and it was delicious. I used more vegetables and less pasta than the recipe called for, and I used whole wheat pasta. The fresh oregano and toasted walnuts were a great addition. However, I burned the walnuts twice before I lowered the temp and shortened the time. I plan on trying some variations, including pecans instead of walnuts and an assortment of other vegetables.
Based on all the comments and advice below I modified this recipe and it was delicious. Here's what I did: Toast walnuts on a lower temp. I suggest 250. Cook the corn ahead and pour the boiling water just to cover cellophane noodles
which I used instead of pasta. While the noodles are soaking up the corn water, saute the garlic and then added corn, zucchini, tomatoes, salt and pepper. Mix about 1/4 cup more of corn water with a 1/4 cup vegetarian broth (I used store bought white wine and herb) and add to veggies. Cook about a minute. Stir noodles and goat cheese into veggies until creamy, add walnuts. Serve topped with oregano. More salt and pepper to taste. Thanks for the guidance, everyone :)
20 Minute Summer Squash Pasta with Brown Butter & Goat Cheese.
Who is ready for all the squash?! Summer squash pasta skillet coming right up.
I mean, I’ve never met a 20 minute pasta that I didn’t like.
Can you believe it’s July 15? If you’re anything like me, then you count the months of summer to be June, July and August, and that means that July 15 is right smack in the center of the summer. Is today the mid-point of our summer? I feel like it is, even though the dates don’t exxxxactly line up. But it means that summer produce is about to peak and everything tastes so darn good.
It was tricky to leave all the other summer goods (corn! tomatoes! more herbs!) out of here. But I managed to make a flavorful dish with just a few ingredients.
So! This is summer in a skillet to me.
Truly, summer in a skillet. The flavor is awesome, it comes together quickly, you can prep it ahead of time for lunch. It’s one of those dishes that is so good and you won’t believe how simple it is!
It’s also one of those dishes that you should season to your taste. I like to keep this easy – brown butter, squash, goat cheese – all of those flavors come together to create this delicious dish. Taste it as you make it, once you finished it, right before serving. Add whatever else you think you might love, even if that means a few shavings of parmesan.
The pine nuts on top give a bit of toasty flavor along with a little crunch.
I’m having a major moment with pine nuts. I pretty much put them on everything.
Also! I’ve made other 20 minute pastas like this in the past and we adore them! You guys always seem to go crazy over them too. We have this one with marinated feta and arugula and then this one with garlic, spinach and chickpeas. They are all staples in my kitchen.
(If you new how much exclamation points I had up there before editing, you’d be giving me some major eye rolls.)
Another thing I love about this dish? It’s versatile. It’s a dish that I would make myself for dinner on a night when Eddie isn’t home. But it’s also a dish he loves, as long as it’s served… on the side. SHOCKER. On the side of chicken or steak of course.
But that’s cool, because it works for both of us. And he loves the leftovers for lunch. Basically, we all fight over the leftovers for lunch.
I’m even going to go out on a limb here and tell you that it’s good. Right out of the fridge.
Creamy Goat Cheese Pasta with Sun Dried Tomatoes
This creamy pasta with goat cheese and sun-dried tomatoes is packed full of flavour and it’s ready in just 15 minutes. The sun-dried tomatoes and soft goat cheese are a killer combo, and the pine nuts and rocket add extra depth to this vegetarian pasta recipe that’s so easy to throw together on a busy weeknight..
See the whole recipe at: https://skinnyspatula.com/creamy-goat-cheese-pasta-sun-dried-tomatoes/
Video taken from the channel: Skinny Spatula
Baked goat cheese pasta is an easy recipe so making it ahead isn't a big deal but to save some time, you can have the pasta made ahead (or even use leftover cooked pasta when you've made too much). Run some warm water over the pasta sitting in a colander to loosen it up. Shake off the excess water before tossing with the sauce.
Refrigerate leftovers an airtight covered container for up to 3 days.
Heat the leftovers in a microwave safe dish in 30 second increments with a teaspoon or two of leftover pasta water or chicken broth and stir until creamy.
I love sharing ideas to help you successfully make this recipe right from the start. My grandmas, Josie and Nina, used what they had in their pantries to get amazing dishes on the table to feed their families.
The best part of this goat cheese pasta recipe is that you can substitute a variety of ingredients to customize it to your tastes. Here are some tips:
You want to use a pasta with lots of nooks and crannies that can bear the weight of a creamy sauce. Shapes like cavatelli, cavatappi, orecchiette and fusilli hold and compliment the sauce best while strand shapes like linguine, capellini and spaghetti are best saved for tomato sauces.
Olive oil adds the best flavor and brings out the best in the goat cheese, tomatoes and garlic. If you don't have it, equal parts of canola oil and butter would add flavor and richness.
Absolutely! Any herb forward goat cheese like garlic or thyme would be sooo good in this recipe. Feel free to make it your own!
- Salt and pepper
- 3/4 pound spaghettini or spaghetti
- 4 ounces fresh goat cheese
- 10 ounces baby spinach (10 cups)
- 3 cups fresh parsley, chopped
- 2 cups fresh cilantro, chopped
- 1 tablespoon grated lemon zest plus 1 tablespoon juice
- 1/2 cup toasted walnuts, chopped
In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta season with salt and pepper. Sprinkle with walnuts and serve.
- Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.
- While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.
- Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.
To turn this good recipe into a great one, include a few glugs of olive oil, chopped scallions, some grated Parmesan, a crushed clove of garlic and toasted pine nuts. I've made it this way for years. It's based on a recipe from Chatelaine magazine in Canada.(I've never included black olives, but will next time.)
fast, simple and delicious. Instead of basil added arugula and a some garlic.
Great recipe and super simple to make. Not much salt if any is needed
This is a fantastic, simple recipe. Make sure to use top ingredients, like anything else. In California, I use Soledad Farms goat cheese, sweet cherry tomatoes and add organic spinach. Wow.
very good and easy to make - i used half the goat cheese recommended and still tasted very good and not too heavy
This was a great dish for a weeknight. Very good flavors. Like others, I used olive oil and garlic. I had pasta water at the ready, but did not really need it. I liked the consistency with just the tomato juices and the goat cheese. I would use even more cheese! I disagree with the recipe writer - I think a tangier cheese would be even better. And I only used about a pound and a quarter of tomatoes. That was plenty. But you can add just about anything to this pasta and it would be good.
There are just too many truly wonderful pasta recipes out there to give this one 4 forks. The goat cheese, even with reserved pasta water added, does not make a "sauce", but sort of coats everything. Tasty enough, and easy to make, but not a recipe I will come back to again and again.
Other reviews were helpful, especially the suggestions of red pepper flakes and crushed garlic. I also added crumbled bacon and omitted the basil since I didn't have that on hand.
This was delish! I did save a little of the pasta water, which I'm glad I did. It was a little dry with just the cheese, so about a quarter cup helped lighten it up a bit. But it was fresh, fast, easy and a lovely summer dinner. I'll definitely be making this regularly.
Very tasty! I let the tomatoes soften in extra virgin olive oil and garlic as suggested so I would have a bit more liquid. A nice, light quick dinner for summer weekdays.
I warmed the tomatoes and some crushed garlic in olive oil, then added the hot pasta, olives, and arugula. I then added the goat cheese to some reserved pasta water and stirred until a creamy sauce developed. I added this sauce to the pasta and tomatoes along with freshly ground pepper and crushed pepper flakes. Yummy!
Pretty good, but not really more than the sum of its parts. Used very tasty organic cherry tomatoes. The basil I used was a little bland -- organic probably would make a big difference. Originally I forgot the olives and the first serving was very blah I added them to the remaining dish -- made a huge difference. Don't forget the olives!
I made this recipe almost as written, but used other reviewers suggestions of adding garlic and red pepper flakes. Instead of just salting the tomatoes, I also added 2 cloves of garlic, pepper flakes and the kalamatas. I also needed about a 1/4 cup of the reserved cooking liquid to get a nice sauce consistency. This recipe was so simple and delicious - perfect for weeknight cooking!
This dish was exceptional, especially considering how little time it took to prepare. Like another user recommended, we used about cup of the pasta water to allow the goat cheese to melt before adding it to the pasta. We also sauteed some garlic and sliced portobello mushrooms for some added flavor (which was a nice flavor, but certainly not necessary)
Really loved this! I also added arugula and a bit of olive oil. It was simple, tasty and pretty. Teens loved it.
Good easy recipe and nice way to use garden tomatoes if you are lucky enough to have them. I didn't have olives, but I added 2 cloves of garlic, a few handfuls of arugula, chopped toasted walnuts and red pepper flakes as previously suggested by others. You could also add some chicken for a very complete meal.
I love this recipe and have made it quite a few times. Always a hit! Really easy and quick. I used diced, canned tomatoes this time around because fresh tomatoes are not in season, and it was still delicious. I put in some (but not all) of the juice from the tomatoes to thin out the goat cheese sauce a bit.
favorite summer pasta! i mix goat cheese with some of the pasta water beforehand to make the final toss easier, and YES to red pepper flakes, garlic, and olive oil. love extra tomatoes. always look forward to making this.
Fresh,colorful and easy but not amazing. Given the cost of the ingredients, I'm not sure Iɽ make it again.
Delicious and easy. I recommend Kalamata olives stuffed with garlic if your grocery store has them.
Couldn't be easier and so, so tasty. I added 2-3 handfuls of arugula to the mix at the end which added nice color and flavor then like others red pepper flakes, one minced clove of garlic, and an olive oil drizzle.
On the tail end of a cold/flu and in need of a quick, easy, satisfying meal, I whipped this up with ingredients in the fridge, minus the fresh basil. It was delightful and I'll make it again in a few days when my sense of taste returns and I'll have a nice glass of wine with it.
Delicious and fast. I have switched the cherry tomatoes for orange and yellow peppers, due to some kids not liking tomatoes, and it was great!
This is a great recipe. I used orzo pasta, and added cream, olive oil, and a clove of garlic to the goat cheese. I'll use orzo again -- its smaller size is a good contrast to the tomatoes and olives.
Recipe: Pasta with goat cheese, radicchio, kale and pine nuts
Note: You will need a 13-inch-wide roll of white parchment paper. (White is less brittle than unbleached brown parchment and cooks up to a lovely color.) Squid ink pasta (pictured) can be found at select Italian groceries, such as Bay Cities in Santa Monica.
1 pound thick-cut dry pasta, such as rigatoni (squid ink pasta works beautifully)
3 tablespoons olive oil, plus extra for brushing parchment
2 large shallots, minced (about 1/4 cup)
2 cups thinly sliced radicchio (about 1/2 head)
2 cups thinly sliced green kale (about 1/2 bunch)
11 ounces (1 large log) fresh goat cheese
1 tablespoon fresh minced flat-leaf parsley
1/2 teaspoon grated lemon zest, from 1 lemon
1/4 teaspoon freshly ground black pepper
4 tablespoons freshly grated Parmesan
1. Heat the oven to 450 degrees. Bring a large pot of salted water to a rolling boil and cook the pasta, stirring occasionally, until still quite al dente (there will be a layer of white in the center when you bite into it). Drain and set aside.
2. Sprinkle the pine nuts on a cookie sheet and toast in the oven until golden, 3 to 4 minutes. Let cool.
3. In a large sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the shallots and garlic and cook until fragrant, 1 to 2 minutes. Add the kale, radicchio and wine and stir until wilted, about 4 minutes.
4. In a large bowl, combine the goat cheese, kale-radicchio mixture, parsley, lemon zest and black pepper. Gently fold in the pasta until just barely combined and set aside.
5. Cut parchment paper into four (13-by-18-inch) rectangles. Fold each in half crosswise, then unfold the pieces and brush one half (near the center, not the edges) with olive oil. Divide the pasta mixture among the four pieces of paper, mounding it on the oiled half of the paper near the fold. Add 1 tablespoon grated Parmesan and 1 tablespoon toasted pine nuts to the top of each mound.
6. Fold the unoiled half of the parchment over the top of the pasta mixture. Starting at one end, fold down a small (about one-half-by-2-inch triangle) section of the paper and keep folding in increments to seal the edges. Fold until you get to the end, then tuck under the last small fold so that the packet stays secured. Repeat with each packet.
7. Place all four folded packets on a large baking sheet and bake for 11 minutes, until the packets begin to brown around the edges and puff slightly in the middle. Transfer the packets to individual plates and slit open at the table.
Each serving: 841 calories 35 grams protein 93 grams carbohydrates 5 grams fiber 36 grams fat 15 grams saturated fat 40 mg. cholesterol 392 mg. sodium.
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Made some significant changes, so take this with a grain of salt. Used canned whole tomatoes (28oz for half, drained), half basil and half arugula, no leeks or garlic. I cooked the tomato mixture a bit longer but otherwise followed the directions as written. I was skeptical that canned tomatoes would work, but it was pretty good. Next time I’ll use a bit less rosemary, and of course if tomatoes are in season I’d use fresh!
Didn't care for this at all. Goat cheese completely overwhelmed everything else. Would have been much better without it. Won't make it again as written.
Made it for 2. Next time i will use , more tomatoes. Roasted pine nuts are a must. Will try with crisp prochutto.
This is a great dish. I had to make a couple changes but it was delicious nevertheless. I didn't have leeks and substituted shallots, and used a large can of Cento Italian peeled tomatoes instead of fresh tomatoes. We will keep this recipe!
Delicious! Wow. The tomatoes! The arugula! The goat cheese! Yum. I will definitely make this again.
Super Yummy if you like creamy spicy pasta. I halved the recipe but bumped up some other things. My sis said "if this is wrong, I don't want any right." I did 1 lb of tomatoes and 2 tbsp or so of balsamic vinegar. The same amount of bacon, in my opinion the world is too short to live without bacon. I did one medium leek, 1 tbsp of garlic, 1/2 tbsp rosemary, 1/2 tbsp of red pepper (grabbed the wrong spoon, but the heat was just right) about 3 cups of spinach, and 4 oz of goat cheese. Same idea with the goat cheese as the bacon, life's too short not to enjoy it! Super Super yummy, and we drank Folie a Deux Sauv Blanc. It went really well with the pasta. Definitely adding to my weekly rotation recipes.
This one's a keeper. I only wish Iɽ had a glass of wine to wash it down with. Will have to do so next time.
Just made this for dinner and everyone ate it but we kept talking about what was wrong with it. sad to say I do not agree with most of the other reviews and will not be making this again.
Even DH, who hates arugula, voted this 4 forks. Used canned tomatoes instead of fresh since it's off-season and dolloped the goat cheese at the end instead of mixing it in. Definitely the way to go. I think the idea of adding toasted pine nuts is great - wish Iɽ had some!
I loved this pasta. very fresh and creamy. I used 6 slices of pancetta instead of bacon and halved the rest of the recipe. I really liked the taste of the arugula.
This pasta is delicious and has such a warm, unique taste. I would not want to mess with the balance and substitute anything, although I did leave out the parmesan since I'm not a big fan, and I didn't want to distract from the creaminess of the goat cheese. I halved the recipe, except for the bacon and the balsamic vinegar. I had never soaked tomatoes in balsamic before, and I thought it was wonderful. I might even add more next time. I was also surprised at the wonderful soft sweetness the leeks added - I was not very familiar with their flavor and will use them more often after making this recipe. This pasta is just wonderful! Such a great combination of flavors.
I thought this was super easy and I served for company, everyone enjoyed it! I did increase the olive oil to 6 Tbl instead of 2, this helped the sauce be a little creamier.
My wife bought watercress instead of arugula but it was still great. Added basil also. Will add pine nuts next time. Good wholesome creaminess. My that sounds odd.
I make this pasta about once every two weeks. It's amazing! Left overs are even great too!
This is very good but I think it needs a few additions to be a four fork dish. I doubled the bacon, added more goat cheese, and used about twice as much parmesean. Not necessarily healthy additions but I thought it was a little boring as-is. If you make those changes, it's excellent. I also liked it much better after a day or two.
This was delicious. I added diced pieces of boneless chicken breasts after I cooked the bacon. Used canned diced tomatoes (removed most of the watery liquid) and campanelli pasta. The sauce held up great with this trumpet shaped pasta. Will make again.
Delicious dish. Perfect amount of goat cheese for a rich sauce that was great with the peppery arugula. Needed a bit more seasoning even with the bacon. The tomatoes made for a bit too much moisture. Would love to try with other kinds of pasta as well.
I made this using my own garden plum tomatoes, pancetta instead of thick bacon, green onions instead of leeks, my garden basil instead of rosemary, and baby spinach instead of arugula. This sauce base was excellent! However, I also used the 6 oz. of goat cheese, but it was left over from an 8 oz. package I had opened only a few days ago. It was definitely too "cheesy" in flavor maybe not fresh enough. Perhaps sprinkling it on top like others suggested would work better, or using VERY fresh goat cheese. I will definitely try it again using very fresh goat cheese and sprinkling it on top, and maybe a little less parmessan as well. That one can always be added as it is served. I also used farfalle and can see why others suggested not using fettuccine. It really needs a pasta that will "hold" the sauce and not break down. I'm anticipating that this will even be more evident when it is reheated. Overall, as I made it, good, but needing improvement.
Just did not enjoy this. If I make it again, Iɽ use fresh basil instead of the arugula, increase the red peppers and omit the goat cheese. I like goat cheese, just not in this combo.
My husband and daughter really enjoyed this dish. We loved the creaminess of the goat cheese and flavor combination was fantastic. It was a great weeknight meal.
We totally enjoyed this meal. I was too lazy to cut up tomatoes so I bought diced tomatoes in a can and drained them. My husband could not stop raving about it. I followed the recipe exactly except for the tomatoes I mentioned above. Make it, you really will enjoy it.
My boyfriend and I love this recipe. Not only does it taste good, but this is very easy to change. We tried the pasta with olives, smoked salmon, etc. Also, instead of using fettuccine, we used farfalle. Fettuccine was a bit hard to work with. Instead of adding all goat cheese to pasta and tossing it (which melts into the pasta), we topped it with crumbled goat cheese. No matter what we added, the flavor was great. This is an awesome pasta.
I have made this dish many times and my guests have always raved about the taste. I, too have made substitutions. Used prosciutto instead of bacon. Scallions or shallots instead of leeks. And any kind of pasta works well.
My husband and I are not big pasta fans, but this recipe was superb. I substituted hot pepper infused olive oil and baby spinach for the arugala AND I added some fresh asparagus cuts before adding the tomatoes. It was spicier and quite tasty.
This recipe is delicious and fairly straightforward to make. The goat cheese adds a nice flavor. I doubled the recipe but felt like I ended up with too much pasta for the sauce I had, but maybe I did my math wrong. I used canned (diced) tomatoes because I'm lazy and it was still good.