Monday, May 4, 2009

Adventures in Goat Cheese: Part 2

Let's revisit goat cheese once again, this time in a speedy pasta dish utilizing this great cheese as a binding agent. This "Macaroni and Cheese" is delicious and can be thrown together in the time it takes to boil water. What's better than that?

Penne with Goat Cheese, Olives, and Thyme
Serves 4
(Recipe from Macaroni and Cheese)

1 cup pitted Kalamata olives
3-4 cloves garlic
3 T. extra-virgin olive oil
6 oz mild goat cheese, such as chevre, crumbled
1/2 tsp. fresh thyme leaves, or a pinch of dried thyme
12 oz penne
Salt and black pepper or red pepper flakes to taste

Whirl olives and garlic in the food processor until they are finely chopped. Transfer to a bowl, add olive oil, goat cheese and thyme.

Cook pasta in a large pot of boiling salted water until al dente. Reserve a few spoonfuls of pasta cooking water and then drain.

Toss the hot pasta into the olive and cheese mixture. Season with salt and pepper, and add a spoonful of pasta water at a time, until the sauce loosens around the pasta. Eat right away.


s. stockwell said...

Creative and tasty! best from Santa Barbara, s

Jessie said...

yum! Cheese and Pasta are the perfect combo :)

Anonymous said...

Goat cheese with pasta sound excellent! Yum!

The Duo Dishes said...

Yes, goat cheese is most awesome, but once combined with olives, it's off the charts!

Victoria K. said...

In addition to cheese and chocolate, olives are one of my greatest loves... :-D

Anonymous said...

hey, it's P, this sounds delicious and you know how much i love goat cheese. Quick question, do i need a food processor to do this? Is there another way? i think i'll make this for dinner

Victoria K. said...

You could use some store-bought olive tapenade and just mush it up with goat cheese, chopped garlic, thyme, and some olive oil on your own. That would be my best suggestion, otherwise finely chopped olives would still be on the chunky side for a smooth sauce. Good luck!

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