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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Mmmmm Fresh from the field tomatoes with your favourite chunky pasta and creamy goat cheese. Nothing tastes quite as wonderful as newly harvested, vine ripened tomatoes. Ingredients:
2 cups cooked small shell pasta |
1/4 lb creamy goat cheese |
2 tablespoons extra virgin olive oil |
2 tablespoons grated parmesan cheese |
2 cloves garlic, smashed |
corasly ground black pepper, to taste |
1 dash salt, to taste |
4 green onions, sliced |
2 large fresh from the field tomatoes, chopped chunky |
2 tablespoons fresh basil, chopped |
Directions:
1. Cook pasta according to package instructions.
2. In a large bowl, stir creamy goat cheese with olive oil.
3. Add parmesan cheese, garlic, black pepper and salt.
4. Stir in green onions, tomato chunks and basil.
5. Toss thoroughly with hot drained pasta shells, adding more olive oil if required.
6. Serve hot or at room temperature.
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