Friday, May 11, 2012

Goat Cheese, Brussel Sprout, and Lemon Spaghetti

The perfect summer pasta.
Cook time: 25 minutes          |           Total time: 30 minutes          |          Yield: 5 servings


.  1 pound spaghetti
.  15 brussel sprouts, cut in half
.  1/4 cup olive oil
 3 cloves of garlic, minced
.  1 tablespoon finely grated lemon peel
.  2 teaspoons chopped fresh tarragon
.  3-4 ounce log soft fresh goat cheese
.  Fresh lemon juice to taste
 Pepper and salt to taste

1. Saute brussel sprouts with a few tablespoons of olive oil and 3 cloves of garlic. Add pepper and salt to taste.
2. Cook spaghetti in a large pot of water until it is almost tender.  Drain pasta, reserving 1/4 cup of pasta water.

3. Meanwhile, combine remaining olive oil, lemon peel, tarragon, and cheese in a large bowl, breaking up the goat cheese as you put it in. 
4. Add hot pasta, brussel sprouts, and garlic to bowl, along with a couple slashes of the pasta water. 
5. Toss until smoothly combined, adding more pasta water if needed. 
6. Season with salt, pepper, and lemon juice. 

Source: Chef Hannan

1 comment:

  1. Wait, you like goat cheese? Looks delicious! Miss you much.