Now you KNOW that looks good!
Ahhh why do I always blog on an empty stomach.
My mouth is watering!
Anyway, this was a really yummy pasta.
I especially love it because you could put pretty much anything in it and it would taste delicious.
I added radishes fresh from our garden and some toasted almonds because they were the only nut I had.
I also added the sliced olives and torn fresh herbs (basil, chives, thyme) from the suggested toppings list.
One suggestion I have for you is to reserve a little extra pasta water to add at the end, because the 1/2 cup that the recipe calls for didn't make my pasta quite creamy enough.
What a great staple recipe, that you can change up every time you make it!
Oh and did I mention it takes a TOTAL of 20 minutes from start to finish???
Just another bonus of this awesome recipe!
Try it, let me know what you think!
Rigatoni with Goat Cheese
1 lb rigatoni
1 1/2 cups crumbled goat cheese (4oz)
1/2 cup finely grated Parmesan cheese
1/4 cup sliced pitted black olives
1/4 cup chopped or torn herbs
1/4 cup toasted pine nuts
1/4 cup slivered sun dried tomatoes
In a large pot of boiling salted water, cook the rigatoni until al dente according to the package directions; drain, reserving 1/2 cup of the cooking water.
Return the pasta to the pot, and toss with the goat cheese and Parmesan cheese.
Season with salt and pepper and add some of the reserved pasta water as desired.
Sprinkle pasta with any or all of the suggested toppings, as desired.
Logan Rating: ***