Farfalla Pasta with Sun Dried Tomatoes and Goat Cheese
      From the galley of Lucia Casale 		 
        
  • 2 oz dry pasta
  • 1 oz sun dried tomatoes in olive oil (drain & chop)
  • 1 oz goat cheese
  • 8 green cracked brine olives, chopped
  • 1 clove garlic, minced
  • 1 tsp of olive oil
  • 8 oz of chicken broth
  • Black pepper to taste
  • Italian Flat Leaf Parsley (optional)
  1. Divide the goat cheese into each individual bowl.
  2. Cook pasta in the chicken broth.
  3. Lightly sauté the garlic, tomatoes and olives.
  4. When the pasta is nearly cooked, drain to almost dry. Reserve the cooking broth.
  5. Toss the sun dried tomato mixture into the pasta and put back on medium heat. Toss gently but frequently. Add some of the broth if the mixture looks dry.
  6. When the pasta is done divide into the waiting serving bowls. Toss the pasta until the cheese is incorporated but still a bit chunky.
  7. A few grinds of black pepper and a sprinkle of parsley and its gourmet!