Ohhhhhh…this was just so good!
Growing up, my mom used to make a pasta with pecan pieces in it, so I decided to make my own version. It’s light, it’s summery, it’s a great vegetarian main dish or a yummy side…and it’s simple to prepare. Win, win, win.
This recipe serves four as an entree or more if you’re using this as a side dish.
1 pound of pasta (spaghetti, fettuccine or linguine)
6 ounces of fresh goat cheese
1 cup dried cranberries
2 cups toasted pecan pieces
Parsley to garnish
Fill a large pot 2/3 of the way full of water and bring to a boil over medium-high heat. Once boiling, drop your pasta and cook to al dente (about six minutes). Once cooked, drain the water and immediately crumble your goat cheese into the hot pasta and stir (it creates it’s own little sauce). Reserve just a little goat cheese for garnishing. Add dried cranberries and toasted pecans to pasta and garnish with a little parsley.
A little salty, a little sweet, a little creamy and a whole lot of yummy.