Tag Archives: pasta

Memorial Day Weekend & a recipe

How’s everyone’s Tuesday after memorial day? Feels like Monday to me. I have been running around like a chicken with its head cut off  all day long!!! Funny thing we fabricated (broke down) whole chickens in class today. Not only does that require a good bit of muscle strength, it requires a lot of clean up because that is a sticky job-YUCK. We used the carcasses to make stock and the breast for poached chicken today. We also made a tarragon sauce, parmesan Reggiano risotto, and tomatoes Provencal. Woooooh I am worn out. I am not sure when I will get my appetite for chicken back, but tearing one apart at 8 in the morning will change your chik-fila lunch plans real quick.

We headed down to Eagle Lake this past weekend to celebrate memorial weekend with a big group of friends. Luckily for me, I don’t have school on Fridays and Jackson was on the way! I got to spend some time with my Aunt Penny (who lives in Virginia) on Friday night. We did some cooking and catching up. Mom always has the best ingredients in the fridge and her herb garden makes mine a mockery. I saw goat cheese in the fridge, peppers, and lots of basil in the garden that would make an easy pasta dish I wanted to make earlier in the week.

Aunt Penny also put together a caprese salad for us using burrata cheese (my absolute favorite), summer tomatoes, basil, and good extra virgin olive oil.

Penne pasta with goat cheese, peppers, and basil

What you need: yellow/red bell peppers, seeds and membrane removed, med dice (1/2 in. square)

5 oz package of soft goat cheese

1 T garlic, minced

1 leek (halved and rinsed) white only, sliced 1/4 in rondelles

1 bunch of basil

good quality olive oil, 2 T

1 lb penne, al dente

 How I did it:

Saute garlic, leeks, and peppers in 1 T of olive oil until soft, meanwhile drop penne in salted boiled water until al dente. Use 1 cup of pasta water to thicken sauce of leeks, peppers, and garlic. Add pasta, goat cheese and basil off the heat. Toss and season with kosher salt and cracked pepper. Finish with drizzle of olive oil.