Rotini With Goat Cheese, Pine Nuts And Tomatoes

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Rotini With Goat Cheese, Pine Nuts And Tomatoes

Posted by Lynne Webb on July 19, 2008

This is a quick, easy pasta dish that packs plenty of flavor. The sweet freshness of the just-softened grape tomatoes offsets the toasty flavor of the pine nuts and creaminess of the goat cheese nicely. The splash of balsamic vinegar also brightens the taste. Be sure to allow the pasta to cool slightly as the goat cheese tastes best if it isn't completely melted. Rotini With Goat Cheese, Pine Nuts And Tomatoes

Rotini With Goat Cheese, Pine Nuts And Tomatoes

Ingredients ~
1/2 lb rotini
2 tablespoons pine nuts
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/4 cup onion, finely chopped
3 medium cloves garlic, minced
1 pint grape tomatoes, washed and halved (or cherry tomatoes)
Salt and freshly ground pepper to taste
2 teaspoons balsamic vinegar
3/4 cup crumbled goat cheese
3 tablespoons fresh parsley, chopped

Preparation ~
Prepare your onion, garlic and tomatoes as directed.

Cook the rotini in boiling salted water, drain and set aside.

Heat one teaspoon of the olive oil in a skillet over medium heat. Add pine nuts and toss to coat with oil. Cook until they turn golden brown and release a toasted, nutty aroma. Watch carefully ~ they can burn in a matter of a few seconds! Remove from pan and set aside.

Add the remaining tablespoon of olive oil to the skillet and add the chopped onion. Cook until softened and add the minced garlic. Cook just until garlic begins to soften and turn golden. Add the halved grape tomatoes and continue cooking until they begin to "wilt." Season with salt and pepper to taste.

Add the balsamic vinegar and the toasted pine nuts to the onion, garlic, and tomatoes. Combine the entire mixture with the cooked pasta and add more salt and pepper as needed. Add in the parsley and the crumbled goat cheese, tossing gently. Serve immediately.

Recipe Notes ~
This dish is meant to be served slightly cooled so the majority of the goat cheese remains crumbled as opposed to completely melted.