Over the past couple of months, I have stumbled upon a newfound affinity for goat cheese. I actively search for recipes in which goat cheese takes the center stage and have devised a few concoctions of my own where the tang adds something extra that really makes the dish pop. Whether spread atop a piece of whole-wheat toast or dollopped upon a baked potato in place of a slab of butter, this cheese adds a whole other dimension to run of the mill recipes.
In a state of boredom mixed with culinary creativity, I decided to cook up a new pasta recipe using the left over produce I had in my fridge. Rather than venture into the frigid abyss that is Wisconsin from December through April, I try my best to exert my resourcefulness and work with what I have in stock rather than trekking to Fresh Market or Cap Centre. On this particular evening, I had spinach, brussels sprouts and a log of goat cheese, along with an always stocked pantry of various grains. Attuned to my constant craving for the zesty bite of goat cheese and lacking pre-made or homemade pasta sauces, I thought why not experiment with a goat cheese based sauce?
I wasn’t sure that the cheese would melt into the creamy sauce I desired, but with no other immediate options I gave the cheese a trial run. I was pleasantly surprised by just how savory this dish turned out to be. Reserving some of the hot, starchy pasta liquid helped melt the cheese to a velvety consistency that clung to each noodle like white on rice.
I chose to use brussels sprouts and spinach simply because those were readily available, however, a number of vegetables would pair well with this base recipe. Regardless of whether you use broccoli, broccolini, beets or asparagus, I recommend seasoning the roasted vegetables with rosemary. This earthy herb pairs well with virtually any vegetable and grounds the sharp flavor of the goat cheese (pun intended). Sun-dried tomatoes would also add an enjoyable zing to the dish, but I would use only a few chopped into bite sized pieces, as sun-dried tomatoes have a very pronounced, concentrated flavor that could overpower the entrée’s delicate balance.
For those who cannot have a dinner that does not feature meat in some shape or form, roasted chicken would merry perfectly with the rosemary, vegetables and cheese without stealing the spotlight from the lead player—the goat cheese. Simply brush a boneless, skinless chicken breast with olive oil and lemon juice, sprinkle with salt, pepper and rosemary, and bake for 35-40 minutes at 375 degrees or until no longer pink. Cut the baked chicken breast into bite-sized pieces and stir into the pasta at the very end. To retain the chicken’s moisture, wrap the chicken in aluminum foil after seasoning.
Ingredients:
8-oz penne pasta
4-oz log of goat cheese (remove from fridge when boiling the water so that cheese is approaching room temperature)
2 cups spinach, roughly chopped
1-1 ½ cups brussels sprouts, halved or quartered, depending on size
olive oil
1 clove of garlic, minced
salt and pepper, to taste
fresh or dried rosemary
pinch of red pepper flakes
2 tbsp lemon juice
Directions:
1) Bring water to a boil in a medium sized pot; preheat oven to 425 degrees.
2) Add penne to pot once water is boiling. Boil noodles according to box directions.
3) Spread brussels sprouts on a baking sheet. Drizzle with olive oil; sprinkle with salt, pepper, rosemary and minced garlic. Roast for roughly 10 minutes while noodles are boiling.
4) Drain penne, reserving about ¼ cup of cooking liquid, and pour back into pot or separate bowl with liquid. Add lemon juice and roughly 2 ounces of goat cheese, (more or less depending on how cheesy you want the pasta). Stir until penne is completely coated.
5) Add chopped spinach and roasted brussels sprouts (or whichever veggies you’re using) to the pasta. If accompanying with chicken, add roasted chicken now. Season with a pinch of red pepper flakes and salt and pepper to taste. Stir until medley of flavors are evenly spread and combined.
Serving size is for two people, so adjust according to how many (or few) you are entertaining. I recommend pairing this dish with a light, crisp white wine such as an Italian Pinot Grigio or New Zealand Sauvignon Blanc. For beer connoisseurs, I regret I am not nearly as familiar with beer varieties as I am with wine, so the task of unearthing the perfect compliment to goat cheese and rosemary is up to you. Bon appetit!
Got recipe recommendations or requests you’d like to share with Becca? E-mail your tempting treats and go-to fixins at alt2@dailycardinal.com.
