Farmers Market Goat Cheese Pasta Primavera With Marinated Veggies Food

GOAT CHEESE PASTA PRIMAVERA

Steps:

• In a medium bowl, combine olive oil, balsamic vinegar, garlic, lemon zest and juice, basil, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Add the zucchini, cherry tomatoes, and corn and toss to combine.
• Toast pine nuts in a small frying pan over medium heat, stirring regularly, until golden, about 3 minutes. Set aside.
• Meanwhile, heat 1 tbsp of oil in a large skillet over medium heat. Add the corn and a dash of salt, tossing occasionally, until the corn is tender, 2 to 4 minutes.
• Cook the pasta according to package directions. Reserve 1 cup of cooking water, strain and return to pot.
• Add crumbled goat cheese to pasta and 1/2 cup of reserved cooking water. Over low heat, toss to combine until cheese is melted into a glossy sauce, adding more cooking water, as needed, to loosen the sauce.
• Add marinated veggies, with any remaining marinade, and pine nuts to pasta, toss to combine.
• Divide into bowls and top with a dusting of fresh Pecorino. Serve and enjoy!

PASTA WITH FRESH TOMATOES AND GOAT CHEESE

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a large bowl, combine the tomatoes, thyme, red-pepper flakes and 1/2 teaspoon salt. Mash with a fork or potato masher until tomatoes are juicy. Stir in the Parmesan. Set aside while the pasta cooks, or up to 2 hours at room temperature.
• Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
• To the bowl of tomatoes, add the goat cheese and 2 tablespoons of the reserved pasta cooking water. Stir until the cheese is mostly melted. Add the pasta and stir vigorously until the noodles are well coated. Add more pasta water as needed until the sauce coats the noodles. Season to taste with additional Parmesan and red-pepper flakes.

GARDEN GREENS AND GOAT CHEESE PASTA

Steps:

• Pull the tough stems away from the leaves of: 1 bunch of kale (lacinato, Red Russian, or Siberian)
• Put the stems into the compost bucket and wash the leaves in cool water. Drain. Cook the leaves until tender in boiling salted water. Remove from the water and let cool. Bring the water back to a boil and add: 1 pound whole-wheat spaghetti
• While the pasta is cooking, heat a heavy-bottomed skillet over medium-high heat and pour in: 2 tablespoons extra-virgin olive oil
• Stir in the greens and heat through. Move the greens from the center of the pan and add: 2 garlic cloves, finely chopped
• Allow to cook for a minute and stir into the greens. Taste for salt and add as needed. When the pasta is cooked, drain it in a colander, reserving some of the cooking liquid. Add the drained pasta to the greens with: 1/3 cup crumbled fresh goat cheese A pinch of dried chile flakes A drizzle of extra-virgin olive oil
• Stir the greens, pasta, and goat cheese together. The cheese will melt, making a creamy sauce. Add cooking water as needed to loosen. Taste for salt one last time before serving.