Garden-fresh Pasta (Serves 4)
1 pint yellow pear tomatoes (coarse chop)
3-4 Roma tomatoes (coarse chop)
3 tbsp olive oil
1 pinch of dried herbs (sage, basil and chives)
1 pinch garlic powder
1 piece shallot (finely chopped)
1 clove of garlic (finely chopped)
1 tbsp fresh basil + 2 tbsp basil for chiffonade
1 tbsp chopped fresh chives
½ tsp lemon juice
1 tbsp butter
2 tbsp of Sweet Grass Goat Cheese
9-12 oz angel hair or spaghettini pasta
*Pre-cook angel hair pasta for about six minutes-al dente. Strain and set aside.
Allow pan to preheat on medium heat. Add olive oil and wait a few seconds before adding chopped tomatoes. Add dried herbs, shallot, garlic, fresh basil and chives. Stir gently allowing ingredients to incorporate well. Add salt, pepper and fresh lemon juice.
Roll basil leaves into a chiffonade and slice into fine ribbons for garnish. Set aside.
Add butter to finish sauce. Stir in another 2 tsp of chopped basil. Place angel hair pasta in sauce and toss until well coated. Top with crumbled goat cheese and fresh basil chiffonade.
Fresh Goat Cheese
Sweet Grass Dairy
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