1 cup sun dried tomatoes (not oil packed), thinly sliced
1/4 cup slivered almonds
1 TBSP EVOO
4 garlic cloves, minced
1/4 tsp red pepper flakes
5 oz soft goat cheese, crumbled. plus more for topping
1/2 cup chopped fresh parsley
Instructions
In a large pot of boiling salted water, cook pasta 3 min less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot.
Meanwhile, heat a small skillet over med. All almonds and cook, stirring occasionally, until lightly browned and fragrant, 2-4 min. Transfer to a small bowl; reserve. Return skillet to med heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20-30 seconds. Remove from heat.
To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with S&P, stir to combine. Let stand until slightly thickened, ~5 min. Divide pasta among dishes, sprinkle w/ almonds and cheese.
Serving
Suggestions
Serve in shallow dishes.
Originally Submitted
1/1/2010
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