The first CSA tomatoes of the season arrived in our bag yesterday, which means a quick stop at Cheesetique for pasta and cheese is all that’s needed to put together a fast, fresh pasta dish.
This week, I used red pepper pappardelle. I had orange Roma tomatoes, which I quick roasted in my cast iron skillet until they were just beginning to burst. I sauteed a chopped sweet onion in olive oil, added a handful of green beans broken into 1 inch pieces, then quartered the roasted tomatoes and returned them to the pan. Simmered a few minutes longer, added salt, pepper and fresh basil, then tossed it all with the papardelle and fresh goat cheese. (I used 4 oz. goat cheese which was a little much for 4 servings of pasta – but the toddler and I love our goat cheese.)
Typically I would use garlic, but the sweet onions from our CSA have just been incredible this summer, so I thought I’d give them a turn to star.
Toddler verdict: He slurped the noodles with glee, laughing “bye bye noo-noo” after each one. But when he discovered the green beans at the bottom of his bowl, he promptly requested ketchup. When we said no, he asked for a cup of frozen peas for dessert. Such an odd little kid.
Shared with Presto Pasta Nights, created by Once Upon a Feast and hosted this week by Thyme for Cooking.
6 responses so far ↓
1 Jill // Jul 24, 2008 at 11:54 am
Peas for dessert? He must take after cousin Buttons. Pasta sounds fantastic! If only U liked goat cheese…
2 foodietots
Twitter: foodietots
// Jul 24, 2008 at 12:01 pm
@ Jill – Yeah, at least I know I can always get him to eat a green vegetable. L’s pasta just had butter, but you could also make this with ricotta.
3 katie // Jul 25, 2008 at 9:05 am
I have it on good authority (mine) that one cannot use too much goat cheese.
Apparently the toddler agrees.
Great pasta!
4 foodietots
Twitter: foodietots
// Jul 27, 2008 at 10:56 pm
@ Katie – very true!
5 Presto Pasta Nights; # 73: The Round-up! - Thyme for Cooking Kitchen // Apr 27, 2013 at 9:30 am
[…] residing at the FoodieTots household is showing a profound love a goat cheese. Add it to the Roasted Roma Tomato Pappardelle and I think he is really on to something. Chef/mom might have had a hand in the idea, as […]
6 Presto Pasta Nights; # 73: The Round-up! - Thyme for Cooking, Blog // Apr 28, 2013 at 3:20 pm
[…] residing at the FoodieTots household is showing a profound love a goat cheese. Add it to the Roasted Roma Tomato Pappardelle and I think he is really on to something. Chef/mom might have had a hand in the idea, as […]