It feels as though spring is just around the corner - we can't wait!
Try this effortless yet delicious goats cheese and sun-dried tomato pasta which is perfect for a warm spring evening and is in keeping with our meatless Mondays.
Ingredients
Serves 4
Coarse salt and ground pepper
340g short tubular pasta
1 cup sun-dried tomatoes, thinly sliced
1/4 cup slivered almonds
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
141g soft goats cheese, crumbled, plus more for topping (optional)
1/2 cup chopped fresh parsley
Directions
In a large pot of boiling salted water, cook the pasta until al dente. Remove 2 cups pasta water and reserve. Drain and return the pasta to the pot. Meanwhile, heat a small frying pan over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2-4 minutes. Transfer to a small bowl and reserve. Return frying pan to medium heat; add oil, garlic, sundried tomatoes and red pepper flakes. Cook, stirring occasionally until fragrant 20-30 seconds. Remove from heat. To pasta mixture in the pot, add the garlic, sundried tomatoes, reserved pasta water, cheese and parsley. Season with salt and pepper and stir to combine. Let the mixture stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and additional cheese if desired.
