I’ve been on a comfort food kick lately. Maybe it’s the anticipation of a new season upon us that constantly calls for warm and cozy comfort food. Perhaps it’s because comfort food is awesome anytime of the year. Whatever the reason, pasta is one of my favorite go-to comfort foods. I think this pasta dish is the ideal summertime comfort food because it’s light and fresh.
This pasta is coated with a no-cook herbed goat cheese “sauce” and accompanied with miniature tomatoes.
Pappardelle With Tomatoes And Herbed Goat Cheese Recipe
- 6 ounces of Pappardelle pasta (You can really use any kind of pasta you like.)
- 2 ounces soft goat cheese, room temperature
- zest of half a lemon
- 1 tablespoon lemon juice (or the amount you get from the half a lemon you just zested)
- 1/2 tablespoon green onions, chopped
- 1/2 tablespoon fresh basil, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 clove garlic, minced
- 10 miniature heirloom tomatoes
- 2 teaspoons olive oil
- Cook the Pappardelle pasta according to the directions on the box.
- Cut the tomatoes in half and set them aside.
- To make the herbed goat cheese, combine together the goat cheese, lemon zest, lemon juice, chopped green onions, chopped basil, salt, pepper, and minced garlic.
- Drain the pasta and place into a bowl.
- Stir in the herbed goat cheese and sliced tomatoes.
- Plate each serving and then drizzle 1 teaspoon of olive oil on top of each plate.
Source: Tina’s Chic Corner
Garden fresh tomatoes are the bomb digity because they simply taste better than from anywhere else you can get them. When my co-worker gave me a batch from her garden, I wanted to use them in a way that would showcase their flavor by using them in their most raw form. Is this what people call “farm to table” eating?
The only ingredient you have cook here is the pasta. Hot stove for only a few minutes and then you’re back to the comfort of room temperature. This dish is very quick and easy to prepare and I’m loving that.
As soon as the pasta is done cooking, mix it up right away with the herbed goat cheese and the cheese will melt into a very light cream “sauce.” The heat from the pasta will soften the tomatoes a bit, but they still have a little crunch factor to them. The sweet tomatoes with the savory cheese is simply a superb combo.
If you don’t like goat cheese, you could use ricotta cheese instead. However, I think that the goat cheese gives this pasta much more flavor. (My hubby would rather it be the ricotta though.)
Labor Day is right around the corner and that usually marks the end of summer. The kids go back to school and we start planning for Halloween. (Can you believe some of the stores have Halloween decorations out already?!) I will say that I’m ready for pumpkin and apple pies, but I’m also still holding on to these last few summer days of summertime cuisine.
#comfortfoodrocks… Sorry, I’ve been slightly addicted to my new found Instagram account.
Here are some of my other summertime favorites.