Quick Fix: Chevre and Sun-dried Tomatoes

Chevre and Sun-dried tomatoes

Raise your hand if you’re exhausted at least one night a week.  I feel that way at LEAST one night a week.

Wiped out.

Hungry.

And the typical take-out/delivery options are not sounding appealing.

You know those days.  I SO know you do…

Here is a dinner for those days.  A pasta recipe from a small Sonoma County restaurant in the town of Forestville. {now closed}

It was here that world-class baker Peter Reinhart and his wife Susan opened a small restaurant called Brother Juniper’s Cafe.

In their little treasure of a cookbook, sits this recipe. A quick fix for my kitchen blues.  If you can boil water and operate a blender…this baby is for you.

Peter was inspired by the quality local goat cheese readily available.  He had been canning and gifting sun-dried tomatoes for years; it is here that he found his ‘best-of-the-best’ match.  Chevre Goat Cheese and Sun-dried Tomatoes.  These flavors play so lovely with each other. This pasta is creamy, tangy and oh so easy.

Thank you Peter for your pasta magic.

Pasta with Chevre and Sun-dried Tomatoes

Adapted from Peter Reinhart’s Sacramental Magic in a Small-Town Cafe

Sauce Ingredients

1/2 cup extra virgin olive oil

4-6 large garlic cloves

1/2 cup lemon juice

4 oz Chevre goat cheese

6 marinated sun-dried tomatoes, drained of excess marinade

2 large fresh basil leaves

1 tsp. mixed peppercorns

1 tsp. fine grain sea salt

1/2 cup Parmesan cheese

Directions

  1. Put all the ingredients into a blender or food processor and blend until smooth and creamy.
  2. Cook and drain one pound of your favorite pasta.
  3. Transfer to a serving bowl, pour on all the sauce and toss well to coat evenly.  Top with grated Parmesan cheese and chiffonade of basil.

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