Pasta with Goat Cheese, Orange Confit, and Thyme

Serves 4 to 6 as a main course or 6-8 as a side dish

-12 ounces dried pasta (I used Al Dente Whole Wheat Fettuccine)
-10.6 ounces goat cheese
-4 garlic cloves, minced
-1/4 cup grated Parmesan
-1 tablespoon olive oil
-1/3 cup finely diced orange confit
-1/2 teaspooon Chile Crunch (optional)
-Leaves of 4 sprigs of thyme
-Salt and freshly ground pepper to taste
-1/4 cup walnut pieces, toasted


Cook pasta according to package directions. Meanwhile, combine the next four ingredients (goat cheese through olive oil) in a food processor and blend until smooth. Add in the orange confit, thyme and chile crunch and pulse just until well mixed. Season to taste with salt and pepper.

Once pasta is cooked, drain and return to the pot and toss with the sauce mixture and walnuts until well coated. Serve immediately.

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Banana Tea Cake & Thoughts on Cooking Without Recipes
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