Posted on 31 May 2010 by tomatocasual.com
Recipe: Pasta with Cherry Tomatoes, Asparagus, and Goat Cheese
By David Harbilas
The title of this recipe may sound boring, but despite its simplicity it’s a great example of how raw tomatoes can be the base of a flavorful pasta sauce.
The key lies in using a small amount of the pasta cooking water to slightly warm the tomatoes and melt the goat cheese into a sauce.
Using the best quality cherry tomatoes, in season, also helps.
Some torn basil and a drizzle of a good quality extra virgin olive oil add spice and fruit.
Serves 4
- 1 pound pasta, preferably penne, shells or fusilli
- 2 cups cherry tomatoes, halved
- 1 cup asparagus, blanched and cut into ½ inch long segments
- 1 cup goat cheese, crumbled Read the rest of this entry »
