Herb Butter and Goat Cheese Linguine

Monday, 15 Jun 2009


This is a fast, tasty comfort food dish.  I got the recipe from Rachael Ray:  Herb Butter and Goat Cheese Linguine with Fresh Tomatoes.  I would have definitely used tomatoes if I’d had any — I’m a tomato fiend.  But the tomato stash had run out.  This pasta was good and very flavorful without the tomatoes, but having something fresh and acid in the mix would have been a nice complement to the very creamy goat cheese.


I didn’t have all the herbs the recipe called for, particularly the dill and the flat leaf parsley, so I used the fresh herbs I had on hand: curly parsley, basil, thyme, chives (great with goat cheese), and a little sage.


You start the herb butter sauce by slowly cooking the chopped shallots in butter.  No one is claiming this is a diet recipe.


Later, you add white wine, cook it down a little, and then add the herbs and a ladle of the pasta cooking water.  It seems at first like the sauce would be too watery, but the goat-cheese coated pasta needs the extra liquid or it is really sticky and almost too rich to eat.  You can add a little sauce at a time to get it to the consistency you want.


Here’s the pasta tossed with the goat cheese and the herb sauce, before it’s plated up.

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