Goat Week: Day 3
This is a play on the original Pizza Margherita made with thin crust, fresh basil and buffalo mozzarella. The red, white, and green in the pasta version are marinara, goat cheese, and pesto. It's super quick and easy, and can be used on any type of pasta shape... and even on lasagna.
Depending on your level of commitment, you can do this with homemade marinara and homemade pesto sauces. Or, to keep it simple and quick, you can use jarred sauces.
- Start with your favorite marinara sauce simmering on the stove.
- Add in prepared pesto sauce (chopped basil, pine nut, olive oil and garlic) and mix.
- Next add a package of goat cheese (chevre) and stir until it is smooth and creamy. The sauce will be slightly pinkish.
- To be honest, you can't really do it wrong. Just go according to your taste. In general 1 part pesto, 1 part goat cheese to 5 parts marinara will get you there.
I'm fine with just pasta and sauce. But when I tell my husband we are having pasta for dinner, the first question is, "Does it have meat?" So if you are looking to add a protein to the dish, here are two delicious ideas.
Brown the sausage, slice, and top your fettuccine.
This is one of those times to cheat and use a rotisserie chicken to save time and trouble. Remove skin and cut the breast meat off of the bone. Or bake a few boneless, skinless chicken breasts with olive oil, salt, and pepper. Place on a bed of rigatoni and top with sauce.
Viola! Dinner is done.