It’s a lovely Summer’s Day and we are heading into the evening, this recipe is a great dish for days like these. Simple, hit’s the spot and leaves you nicely fulfilled.
I love using Goat’s cheese when I can it has a creamy, richness and indulgence to it that convert any dish into something special.. And who doesn’t like some tasty, gooey, melting bits of cheese with pasta?
Goat’s Cheese& Roasted Tomato Pappardelle
Serves 2/3 people
A packet of Palpardelle
4 medium tomatoes
A handful of Frozen Peas
Somerset Capricorn Goat’s Cheese
Black Pepper & Salt
2 tablespoons of Olive Oil
2 tablespoons of Balsamic
Preheat oven to Gas Mark 3. Chop the tomatoes in half and arrange on a baking tray, drizzle with olive oil, balsamic vinegar and place in the oven for about 1 hour or till soft and cooked.
In the meantime cook the pasta according to package instructions (I used fresh pasta), it took about 5 minutes in boiling water. Add a handful of frozen peas into the pan with the pasta and cook with the pasta. Or you can do in a separate pan (but saves on washing up!)
Drain the pasta and peas place on serving plates. Put your cooked roasted tomatoes on your pasta , sprinkle with salt and pepper. Cut up pieces of your goat’s cheese and scatter over the pasta. Drizzle with more olive oil and serve!
