Serves 4 as a stew - twice as many over polenta or other choice
approx. 3 lbs...
1 lb dry pasta (either shells/conchiglie, or penne)
1 head garlic , cloves peeled and chopped
2 tbs butter
1/2 cup sun-dried tomatoes in oil, chopped
6 oz Black Mesa Ranch Plain Fresh Goat Cheese
1 cup milk
1/4 cup fresh herbs ( basil, oregano, thyme, rosemary), chopped
salt and pepper to taste
Cook the pasta in 3 to 4 quarts of salted water until just done (al dente). Drain and rinse. In a large sauté pan, sauté the garlic in the butter on high until tender. Add sun-dried tomatoes and cook another minute or so until the garlic just begins to color. Add the cooked pasta and toss to coat the pieces with the garlic and tomatoes. Add the fresh goat cheese and toss again (or stir gently) to incorporate the cheese. Add about half of the milk and stir gently until it comes to a boil. If sauce is too thick, add more milk to your liking. Mix in the fresh herbs. Add salt and pepper as desired.
Watch video How to Make Goat Cheese Pasta