Saturday, October 1, 2011

Goat Cheese Pasta

We went to the brand-new Sugar Land Farmer's Market this morning on its opening day. There were a lot of vendors, but fewer had produce than we had anticipated. One thing we did pick up, however, was a pair of locally-made goat cheeses, one plain and one lemon-honey. I used the lemon-honey one to throw together a quick lunch when we got home.  It's about 8 oz penne mixed with a smidge of pasta water, 4 oz lemon-honey goat cheese, 1/4 cup asiago, a large handful of basil, and salt and pepper. Yum!

(cell phone photo)


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