Creamy Meyer Lemon Goat Cheese Pasta
This pasta features Meyer Lemon Goat Cheese blended into a silky sauce with Italian sausage, and spinach
3½ oz (about 3 cups) fresh spinach
5 oz Italian sausage, crumbled
1 cup half & half
1 tbsp olive oil
½ cup cherry tomatoes
Salt and pepper, to taste
8–10 oz La Bonne Vie Meyer Lemon Goat Cheese (2–3 x 4 oz packages)
7 oz (about 2 cups) shell pasta (or penne)
4 scallions, chopped
1 clove garlic, crushed
½ cup finely grated Parmesan (plus extra for serving)
3 cups vegetable stock
Ingredients:
Boil the pasta in salted water until al dente, according to package instructions. Reserve 1 cup of the pasta cooking water and drain.
In a dry skillet over medium-high heat, cook cherry tomatoes for 5–7 minutes, shaking occasionally, until the skins blister and blacken slightly. Set aside.
In the same skillet, add olive oil and cook the crumbled sausage until browned, about 5–8 minutes. Add garlic and sauté for 30 seconds.
Lower the heat and stir in the La Bonne Vie Meyer Lemon Goat Cheese and half & half. Whisk until smooth and creamy.
Add the cooked pasta and ½ cup of the reserved pasta water to the sauce. Stir to coat and let simmer for 1–2 minutes. Add spinach and spring onions, and stir until wilted.
Season with salt and pepper to taste. Turn off the heat and mix in Parmesan. Serve in bowls topped with blistered cherry tomatoes and extra cheese, if desired.