Fire Island Burst Tomato Pasta With Lemon Herbed Goat Cheese Balls Recipes

FIRE ISLAND BURST TOMATO PASTA WITH LEMON HERBED GOAT CHEESE BALLS

Fire Island Burst Tomato Pasta with Lemon Herbed Goat Cheese Balls image

Provided by Nikki Dinki, Food Network Star Season 9 Finalist

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

6 cloves garlic, sliced
1/4 cup extra-virgin olive oil
2 pints cherry tomatoes
Kosher salt
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 cup grated Parmesan
1 pound linguini
1 teaspoon finely chopped fresh basil
1 teaspoon finely chopped fresh mint
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
1 lemon, zested
4 ounces goat cheese, softened
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
Extra-virgin olive oil, for finishing, optional

Steps:

For the pasta: In a large saute pan, saute the garlic in the olive oil until tender and fragrant. Add the cherry tomatoes, season with salt and cook until the tomatoes start to burst. Squash the tomatoes with the back of a spoon.
Add the rosemary, thyme and cheese and cook for 3 to 5 minutes. Cook the pasta according to package instructions, reserving the pasta water. Add the cooked pasta to the sauce and toss. Add some salt and extra pasta water if needed.
For the goat cheese balls: Add the basil, mint, rosemary, thyme and lemon zest to the goat cheese. Form 9 to 12 small balls.
Served the pasta topped with the basil, mint and goat cheese balls. Finish with olive oil if desired.

LEMONY PASTA WITH GOAT CHEESE AND SPINACH

Lemony Pasta with Goat Cheese and Spinach image

This is one of the quickest, most efficient suppers on the planet. Creamy goat cheese makes its own sauce, but it needs the fresh brightness of lemon to really pop.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 8

Ingredients

Salt and pepper
3/4 pound spaghettini or spaghetti
4 ounces fresh goat cheese
10 ounces baby spinach (10 cups)
3 cups fresh parsley, chopped
2 cups fresh cilantro, chopped
1 tablespoon grated lemon zest plus 1 tablespoon juice
1/2 cup toasted walnuts, chopped

Steps:

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water, then drain.
In pot, stir together goat cheese and 1 cup pasta water over medium. Add pasta, spinach, parsley, cilantro, lemon zest and juice, and more pasta water if necessary to create a light sauce that coats pasta; season with salt and pepper. Sprinkle with walnuts and serve.

Nutrition Facts : Calories 503 g, Fat 16 g, Fiber 8 g, Protein 21 g, SaturatedFat 5 g

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