Sprout & Pea

Some­times you just can’t eat enough of your favorite food. For me, that’s goat cheese (or any cheese for that mat­ter). This is why I decided to take advan­tage of the giant log of the tangy, smooth and crumbly white fro­mage that I had left­over from my Sat­ur­day morn­ing break­fast. It was Sun­day night, and I wasn’t about to go out to the mar­ket and pur­chase gro­ceries for an end of the week­end din­ner, so I decided to make do with what I had around.

I had some tomato sauce and some beau­ti­ful orange, red and yel­low cherry toma­toes in my refrig­er­a­tor and after a few moments of brain­storm­ing, I decided that I would com­bine these with the goat cheese to cre­ate a sauce to pour over some quinoa lin­guine. I looked around my kitchen and dis­cov­ered some tomato paste, white cook­ing wine and gar­lic that would make per­fect fla­vor addi­tions– and so another impromptu and deli­cious meal ensued. I tossed it all together and hoped for the best and the best I did get. My favorite ingre­di­ents com­bined together resulted in a tangy, sweet and creamy bowl of pasta. In one week­end, I had cre­ated two new favorite dishes with one favorite ingre­di­ent lead­ing the way. Here’s how to make this deli­ciously bal­anced sauce…

1 box quinoa pasta
3 cloves gar­lic chopped
2 tbs extra vir­gin olive oil
1 cup cherry toma­toes sliced in half
1/​2 cup tomato sauce
1 tbs tomato paste
1/​3 cup dry white wine
2/​3 cup goat cheese
Salt and pep­per to taste

Cook quinoa pasta in water with a driz­zle of extra vir­gin olive oil for 9 min­utes. While pasta is cook­ing, heat gar­lic and olive oil over medium heat few a few min­utes. Add cherry toma­toes. Sauté for a few more min­utes, add tomato sauce and tomato paste and stir together. Add white wine and goat cheese. Mix all together and let sum­mer over medium heat. When pasta is done cook­ing, drain and add pasta to pan with sauce.