Tuesday, June 9, 2009

Better than take-out...

Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes


* Salt and pepper
* 1 pound linguine pasta
* 8 ounces goat cheese, crumbled
* 6 tablespoons butter
* 2 shallots, finely chopped
* 1/2 cup chicken broth
* 1/4 cup finely chopped flat-leaf parsley
* 1/4 cup chopped fresh dill
* 1/4 cup chopped fresh tarragon
* 2 tablespoons finely chopped fresh thyme
* 2 cups chopped multicolored heirloom tomatoes


Bring a large pot of water to a boil, salt it,
add the pasta and cook until al dente. Drain,
reserving a ladleful of the pasta cooking water.

While the pasta is working, in a serving bowl,
add the crumbled goat cheese. In a medium saucepan,
melt the butter over medium-low heat. Add the shallots
and cook until softened, about 5 minutes. Stir in the
white wine and cook until slightly reduced, about 2 minutes.
Add the parsley, dill, tarragon and thyme. Stir in the reserved
pasta cooking water.

Add the pasta to the goat cheese. Pour the herb sauce
on top, season with pepper and toss for 1 minute. Add
the tomatoes and toss gently for another minute; season
with salt and pepper.

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