This simple and delicious recipe comes directly from Amy Sperat of 2 Kids Goat Farm. She loves both how easy it is to make and how much flavor it packs in one dish. While the base is simply freshly cooked and drained pasta and goat cheese, get creative and add in other ingredients you enjoy, such as mushrooms, spinach, sun-riped tomatoes, etc., and any variety of herbs. Pictured below is a version with Flour City Pasta‘s traditional Trecce, Heller’s Farm organic Baby Bella Mushrooms, our own freshly minced Garlic and fresh Spinach, and 2 Kids’ Garlic & Chive Chèvre. Let’s just say I’ve already cooked this twice this week because once, clearly, wasn’t enough! It’s one of the easiest & most delicious meals I’ve cooked in a while–a hard combination to find when you’ve got a tight schedule in which to cook dinner! Pasta with Warmed Garlic & Chive Chèvre By Amy Sperat of 2 Kids Goat Farm Makes 4-6 servings. Ingredients: 1 lb. Pasta of choice 4 oz. 2 Kids Goat Farm Garlic & Chive Chèvre (Goat Cheese) Olive Oil, fresh or dried Herbs, Salt, and Pepper to taste Instructions: Cook Pasta according to package instructions. Once done, drain Pasta and return to pot. Drizzle with Olive Oil, sprinkle generously with crumbled Chèvre, Herbs, Salt, and Pepper to taste. Toss together to evenly distribute, and cover pot for 5 minutes. Serve hot! *Image courtesy of https://s-media-cache-ak0.pinimg.com/736x/b2/25/e7/b225e7c36b77b77cccb165bbde9595b8.jpg.
When I was a child, I used to play in my mom’s herb garden in the backyard, pinching the leaves and rubbing them between my fingers, sniffing them gleefully. Even though I had no idea how to use them, the smells were heavenly. I loved them all, but sage was always my favorite, with its soft green hue and big velvety leaves concealing a powerful aroma. Sage is from the mint family, but in flavor, it’s more like rosemary, with a hint of pepper. It pairs wonderfully with rich foods, which is why we use it liberally in all our Thanksgiving turkey and stuffing dinners. But sage isn’t only for special occasions. Chop it up and sprinkle it over potatoes roasted in the oven. Season grilled chicken or pan-seared pork chops with it. Toss it in with freshly cooked pasta. The trick is to use just enough of the herb to complement your dish. Too much and it will hog the spotlight. In a great little article called “Sage – Off the Beaten Aisle,” J.M. Hirsch, food editor at the Associated Press, offers a variety of ways to incorporate sage into meals, based on common cuisines throughout Europe. Hopefully, his ideas will inspire you to be more adventurous with sage! *Photo courtesy of: http://www.medicalnewstoday.com/articles/266480.php