Lemon and Goat Cheese Pasta

Lemon Pasta with Goat Cheese 2Here is last night’s dinner — an adaptation of the easiest recipe imaginable penned by friend Erika of In Erika’s Kitchen. Her Meyer Lemon Spaghetti with Goat Cheese spoke to me. And I hadn’t planned on photographing the meal; I was just interested in eating it. But Larry said, “no, shoot it.”  Wayadaminnit, that’s strange… he usually isn’t so insistent about the pre-dinner photography session. Turns out, UCLA baseball was tied in the 9th inning, and although a die-hard Trojan, for some reason, he cared. And I did not. Camera time.

The reason MY post has no recipe is because ERIKA’S is possibly more to your liking. I cook with whole wheat pasta. “Health” thing. But whole wheat is a sauce sponge, whereas traditional semolina allows sauce to cling, delivering more of these grownup flavors to taste buds: lemon, goat cheese, parmesan, cracked pepper!

On top of that, unless a friend gives me lemons from their Meyer tree (if Erika was walking distance, I’d be in heaven), my cooking uses regular ones from our tree.

Don’t feel sorry for our meal, however. When we sat down to eat (having paused the baseball game), I really wanted several portions, proving that whole wheat and a regular lemon worked for me. Either way, this is a lovely meatless meal, easy as can be. For the recipe, here is Erika’s Meyer Lemon Spaghetti with Goat Cheese.

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{ 3 comments… read them below or add one }

1 Worth The Whisk June 30, 2010 at 12:43 pm

Kelly, the rest is G-O-N-E. Lunch today, just as delicious reheated.

2 Kelly June 30, 2010 at 12:41 pm

This is gorgeous. I love how simple it is and it makes sense because when you start with really good ingredients you don’t need very many. I imagine this is FANTASTIC.

3 Erika - In Erika's Kitchen June 30, 2010 at 9:30 am

Thanks Patti – I am flattered! And I should probably be cooking with whole wheat too…

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