Sundried Tomato, Basil & Goat Cheese Recipe
Make Sundried Tomato, Basil & Goat Cheese Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & Main
Sauce & Flavorings
Cheese & Finish
Garnish (optional)
Method
Pasta & Main
- 1
Cook pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (usually 9–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
Sauce & Flavorings
- 2
Prepare aromatics
While pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When butter foams, add the minced garlic and minced shallot and sauté 1–2 minutes until fragrant and softened but not browned.
- 3
- 4
Deglaze & season
Pour in 1 tablespoon white wine (or broth) and let it simmer 30–60 seconds to reduce slightly. Stir in the lemon zest, lemon juice, and crushed red pepper flakes. Season with about 1/2 teaspoon salt and 1/2 teaspoon black pepper (you will adjust later).
- 5
Make the creamy base
Reduce heat to low. Add the crumbled goat cheese to the pan in small pieces. Add 1/2 cup of the reserved pasta water and stir continuously until the goat cheese melts into a smooth, creamy sauce. If the sauce seems too thick, add more reserved pasta water, up to the full 1 cup, 1 tablespoon at a time, until you reach a loose, coating consistency.
- 6
Add basil & finish sauce
Remove the skillet from direct heat and stir in the chiffonaded basil leaves and the remaining 1 tablespoon of olive oil. Taste and adjust seasoning with the remaining salt and pepper.
Cheese & Finish
- 7
Combine pasta and sauce
Return drained pasta to the large pot or into the skillet with the sauce (if the skillet is large enough). Toss pasta with the sauce over low heat for 1–2 minutes to fully coat; add small splashes of reserved pasta water as needed to loosen and gloss the sauce. Stir in the optional grated Parmesan if using.
- 8
Plate and garnish
Divide pasta among 4 plates. Crumble any remaining goat cheese over the top if you like extra tang. Sprinkle toasted pine nuts or chopped walnuts and garnish with whole basil leaves. Finish with a drizzle of the sundried tomato oil or a little extra-virgin olive oil, and a final crack of black pepper.
