The original recipe is from The Herb Companion magazine. I made this pasta for our girls’ weekend in Boulder in early June and again when James’ parents were visiting. So delicious. So simple. Serve with a side salad and life is complete (at least for dinner). Leftovers are just as good.
Herbed Goat Cheese Pasta
1 lb. pasta (any type will do: fettuccine, rigatoni, penne, etc.)
3-4 oz. goat cheese
1/2 cup ricotta cheese
1 TBSP. unsalted butter, melted
1/4 to 1/2 cup chopped soft-leaved herbs (I use parsley and basil)
1/4 to 1/2 tsp. salt, to taste
Freshly cracked black pepper
Boil pasta according to directions and reserve one cup pasta water. In a large serving bowl, combine cheeses, melted butter, herbs, salt and pepper; add reserved pasta water to help thin the sauce. Add pasta to mixture and toss gently to coat. Serve warm. Salud!
Variations: I usually add some type of roasted vegetable to round out the pasta. During summer when veggies are fresh and at their peak, I often throw in a mix of roasted mushrooms, zucchini, yellow squash, and shredded rotisserie chicken. Cherry tomatoes, peas, and spinach are also fabulous. I’ve also made the dish without the ricotta and it was equally delicious. The pasta is great with or without these additions.