Did you know that goats were one of the first domesticated animals? Imagine cuddling up on the couch with this guy (although I don’t think domesticated goats are allowed in the house). Goats know where it’s at. Compared with cheese made from cow’s milk, goat cheese is lower in fat, calories, and cholesterol, more easily digestible, higher in calcium and protein, and not to mention fabulous tasting. If you’re a self-proclaimed lactose intolerant like myself, goat cheese is the way to go.
You can even make it yourself! “It’s almost as easy as making a pot of tea. Except you also need cheesecloth.”
For the intricate recipe challenged, this is an awesome pasta dish to try. I made this earlier in the week with a newbie chef and he practically made it by himself…I have to say, he cut the shallots like a pro. So whether you’re new to cooking, or have trouble making dishes that require deep concentration and many detailed, annoying steps, this pasta’s for you!
- 4 cloves of garlic, peeled *(only used 2 cloves)
- 4 small shallots, peeled *(used 2 medium shallots)
- 1 small bunch of kale – 1/2 lb / 8 oz, stalks removed, washed well
- 1/3 cup / 80 ml extra virgin olive oil
- 1/3 cup / 2 oz goat cheese, plus more for topping
- 2 tablespoons + hot pasta water
- fine grain sea salt & freshly ground black pepper *(unfortunately forgot these ingredients)
- fresh lemon juice – optional
- 12 oz / 340 g dried penne pasta
- fresh thyme – and thyme flowers
Heidi’s Recipe Simplified:
- Chop your shallots and garlic (no need to mince because they’re going in the food processor)
- Wash your kale, de-stem it, and rip it into smaller pieces
- Boil a pot of water – once bubbling, add the shallots and garlic for a couple of minutes
- Add the kale and let it join the hot tub party for about 10 seconds
- Strain the kale and dump the kale, garlic, shallots as well as 1/3 cup of olive oil and 1/3 cup of goat cheese into the food processor and pulse away
- * “Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you’re happy with it the sauce.”
- If you’re feeling extra bossy, add in some nuts, perhaps sprinkle in a dash of thyme, oregano, parsley…think outside the processor
- In the meantime, make your pasta (whole wheat penne is the way to go)
- Once everything is ready, drain the pasta, put it back in the pot, add your goaty pesto sauce, and mix it in on low heat.
There you have it, a delicious, quick, fun dish that will give a lil’ oomph to your palate. “Watch out, boring tomato sauce, here I come….” – this pesto.
Peace, love, and pesto.