lemony.

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.