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

Pepper

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

Thomasville, GA


 

Convenient Online Ordering

www.SweetGrassDairy.com

Comments

Post a Comment

Popular posts from this blog

Jacque Pepin's Chicken Liver Pate

Image
Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories!  Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasiona
Read more

Artist-Walter Anderson

Image
    Make time for the Walter Anderson Museum, an eccentric artist whose work has been labeled "intense and evocative". A daily ritual of rowing twelve miles to an isolated barrier island provided Anderson the opportunity to paint and draw the island's vegetation, birds, animals and insects. Stunning water colors and intricate patterns allow a glimpse into the lonely mind of a brilliant artist. Located on the main street of charming Oceans Springs, Mississippi. To learn more about artist, Walter Anderson and the museum hours visit www.WaltAnderson.org
Read more

Vernon Kilns Honolulu By Don Blanding

Image
In the mid-80's, Ron and I decided to accept a job offer in San Juan Capistrano, California! We had no money to speak of! About $700 by the time we arrived in California! We arrived on the California coast with a packed 280Z; including our newest family member, Henrietta, a pretty white rescue from the Japonica Street SPCA in New Orleans! We couldn't afford an apartment when we arrived due to the fact we ONLY had $700! We rented a motel room that allowed pets and Ron went to work.  Poor as church mice, we finally struck a deal with a landlord to repair a condo ravaged by too many parties and druggies. It turned out to be a lovely rental after we totally renovated and redecorated! Our time spent in California was wonderful. I think we'd still be there now if not for my unreasonable fear of earthquakes! We loved the food culture, the weather and the friendly people! We particularly loved the Rose Bowl Antique show every month and found the garage and yard sales to be
Read more