The other night, I made a delicious goat cheese pasta, which was a heavy modification of this recipe from Martha Stewart.

My mods included sauteing some garlic and onion in the pan, then wilting the spinach with those flavors. I scaled back on the cilantro and flat leaf parsley in favor of adding some fat, which people who had tried the recipe claimed it needed desperately.

I added some sliced prosciutto to my bucatini and goat cheese. The best, and most vibrant flavor, this dish had was definitely the lemon juice and lemon zest; the walnuts were a nice touch, too.  A winner, for sure.

5 responses to “lemony.”

  1. I don’t even know what Martha’s recipe is or even looks like, but let me tell you, yours not only looks perfectly beautiful, you also SAVED the pasta from the death and doom of cilantro.

    Yes, I’m one of those cilantro haters. 😅

    Gorgeous! You’ve just inspired me to use my favorite cheese with pasta! I would have never figured!

    1. glad you are inspired! thanks for reading! i do looooove cilantro and i feel so bad that you don’t love it so, too. but i felt basically an entire cup of herbs in general was just too much. go for it! goat cheese and pasta is an incredible combo.

      1. I really wish I didn’t hate it so much!! But it tastes like…. what plastic bags smell like. Does that make any kind of sense?? I mean if it’s sneaking and hiding in guacamole I’m 👍 but fresh on top of food? 🙅👎

      2. I have to go out and buy goat cheese now 😍

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