Spring Herb and Goat Cheese Linguine

By pressurecooker

This quick vegetarian main dish combines your choice of herbs with a little cream and some goat cheese, which melts into the heat of the pasta. Serves 4.

Ingredients

• 5 ounces mixed fresh herbs, such as parsley, dill, mint, basil or tarragon; plus 1/2 ounce small herb leaves and sprigs
• 1 pound linguine or fettucine
• 8 ounces fresh goat cheese, crumbled, divided
• 1/2 cup whipping cream
• 1 tablespoon lemon zest
• 1/2 teaspoon kosher salt

Preparation

Step 1

1. Bring a large pot of salted water to a boil. Meanwhile, chop 5 ounces herbs; set aside. Boil linguine according to package directions. Scoop out and reserve about 1 cup pasta water, then drain linguine and return to the pot. Add 5 ounces goat cheese and the cream. Stir to melt cheese and coat the pasta.

2. Add the chopped herbs, lemon zest and salt, and mix thoroughly. Add 1/2 cup pasta water. Add more pasta water, 1 tablespoon at a time, as needed to make pasta loose and slightly saucy.

3. Pour pasta into a wide, shallow serving bowl and top with remaining goat cheese and herb leaves and sprigs.