I do love Spring. I love the feel of the change in the air, the noisy birds, and the sound of busy bees. It sounds hopeful and productive. What better way to celebrate than with a fresh Spring pasta with the last of the bug-free greens and the first of the cherry tomatoes? This comes together in as long as it takes to boil the fettuccine, presuming you have a stash of pickled cherry tomatoes in the fridge of course!
Spring Fettuccine w/ pickled cherry tomatoes, green herbs & goats cheese
250g egg fettuccine
2 dozen pickled cherry tomatoes
bunch of fresh herbs (parsley, mint and tarragon)
4 cubes of Meredith Valley goats cheese or similar soft cheese
1 tbs sea salt
Salt a large pot of water, bring to the boil, add fettuccine and cook until al dente. Drain and place in a large bowl.
Drizzle with a few tablespoons of olive oil, add the tomatoes, a few spoons of the pickling juice along with some of the pickled garlic and peppercorns.
Fold through a generous bunch of mixed green herb leaves and the goats cheese. Serve.
- 1 tbs sea salt
- 250g egg fettuccine
- 1 tbs olive oil
- pickled cherry tomatoes 2 dozen
- 1 bunch mixed herbs (parsley, mint, tarragon)
- 4 cubes Meredith goats cheese (or equivalent soft cheese)
- crack of black pepper