It’s been a while since I’ve done a recipe post here; but this is a recipe Miranda came up with a few months ago, we’ve made it several times since then, and it’s really quite good. (Not good as in “good for a recipe my daughter came up with” but good as in “better than the strong majority of the pasta recipes in the cookbooks we have lying around”.) Plus, it’s super-easy!
4 oz. prosciutto
1 1/2 lb. tomatoes
6 Tbsp. olive oil
salt to taste
4 oz. goat cheese
1 lb. pasta
Sliver the prosciutto and basil; seed and chop the tomatoes. Juice and zest the lemon. Crumble the goat cheese, and mix the non-pasta ingredients in a large bowl. Cook the pasta, combine, and serve.
This post has not been revised since publication.