I don’t even know what to say about this other than that it was absolutely phenomenal. The goat cheese and lemon add a nice zippiness to it, and its light enough to enjoy on a hot day without making you feel sick. Its 95 and humid today, and we just had it for dinner with nice cold white wine… I couldnt imagine a more perfect dinner. If you want to be really good, you could skip frying the capers, but they get a nice crunch that I personally think is worth it. Leftovers can be enjoyed unheated.
1 lb fusilli (or other corkscrew type pasta
5 oz soft goat cheese
3 T capers
1/8 c. olive oil
3 cloves garlic, finely choppe
1 T rosemary, chopped
zest from 2 lemons
juice from 1/2 a lemon
salt and pepper
2 grilled chicken tenders, sliced (optional)
cook the pasta.
While that’s cooking, drain the capers on some paper towels to remove as much moisture as possible. Get out your smallest pot (your aim is to get as little oil as you can to be around 1/4″ deep) and heat the oil until it starts to bubble. Add the capers –do it in batches if you have to in order to keep from crowding the pan. Cook until they open up like a flower. Remove capers with a slotted spoon and drain on paper towels.
Dump about half of the remaining oil out, then return to low heat. Add garlic and rosemary and cook until it starts to brown. Remove from heat.
Darin pasta and add about half of the goat cheese. Stir it around so that the cheese melts and lightly coats the pasta. Add the capers and the garlic and rosemary (with the oil). Add the lemon zest, juice from half a lemon, chicken (if using) and salt and pepper to taste. Just before serving, crumble in remaining goat cheese.