Wrap your fork around this gourmet pasta, made extra special with mature goat’s cheese.
Ingredients
- 400g spiral pasta
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 1/4 teaspoon dried chilli flakes
- Grated zest of 2 lemons
- 1/3 cup (80ml) lemon juice
- 300g matured goat's cheese*
- 4 cups (100g) wild rocket
- 3 tablespoons grated parmesan
Method
- Step 1Cook pasta in a large pan of boiling salted water until al dente. Meanwhile, heat oil in a deep frypan over medium heat. Add garlic and stir for 30 seconds. Add chilli, lemon zest and juice. Drain the pasta and add to frypan with 1/4 cup (125ml) cooking water. Toss, remove from heat and cover.
- Step 2Heat the grill to high. Cut the cheese into 4 rounds, place on a lightly greased baking tray and grill for 2-3 minutes until bubbling. Toss the parmesan and rocket with pasta and season. To serve, divide the pasta among 4 bowls and top each with a slice of grilled goat’s cheese and freshly ground black pepper.
- Low sugar
- Vegetarian
Nutrition
2807 kj
Energy
28g
Fat Total
13g
Saturated Fat
4g
Fibre
28g
Protein
39mg
Cholesterol
365.28mg
Sodium
2g
Carbs (sugar)
73g
Carbs (total)
All nutrition values are per serve
Notes
* From cheese shops and selected delis. Or crumble fresh goat’s cheese (from supermarkets) over finished pasta.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: delicious.
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