lemon goat cheese pasta with green bean and tomato

i feel like i’m saying this all the time, and it may be a reflection of how i cook (especially in the summer), but this is so easy! and delicious! you don’t even have to throw things in the food processor for a dressing, or the skillet or oven for roasting. oh no, this is a one pot plus cutting board meal. just to really drive in how easy this pasta is to make, i made it with a broken collarbone, i.e. one functioning left arm when i’m right-handed, when i could barely make toast.

the idea comes from smitten kitchen and deb’s amazing asparagus, goat cheese, and lemon pasta. i’ve made her version and mixed it up by adding or substituting herbs, tomato, roasted garlic, and green beans. like most pasta salads i’ve encountered, this is good warm or cold.

lemon goat cheese pasta with green bean and tomato
serves 2

8 ounces penne pasta
2 roma tomatoes
1/2 pound green beans, ends snapped off
juice from 1/2 lemon
2 ounces goat cheese
2 sprigs basil
1/2 cup grated parmesan
salt and pepper to taste

cut roma tomatoes in half and cut out the seeds and inside flesh. cut into small pieces. snap the green beans into bite-size pieces about the size of your penne noodles. chop basil leaves well.

boil a pot of salted water and add the pasta. a minute and a half before the pasta is done, add the green beans to the water.

after draining, immediately add the goat cheese to the hot pasta and stir until it melts into a creamy sauce. add the remaining ingredients and stir well.


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