1. Bring a large pot of salted water to a boil.
Meanwhile, chop 5 oz. herbs; set aside. Boil
linguine according to package instructions.
Scoop out and reserve about 1 cup pasta water,
then drain linguine and return to pot. Add 5
oz. goat cheese and the cream. Stir to melt
cheese and coat pasta.
2. Add chopped herbs, lemon zest, and salt and
mix thoroughly. Add 1/2 cup pasta water. Add
more pasta water, 1 tbsp. at a time, as needed
to make pasta loose and slightly saucy.
3. Pour pasta into a wide, shallow serving bowl
and top with remaining goat cheese and herb
leaves and sprigs.
Originally Submitted
7/17/2016
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