Ingredients
- 12 ounces penne pasta
- 1 cup basil leaves
- 4 ounces Goat Cheese
- 2 tablespoons olive oil
- salt and pepper to taste
Make it step by step
- Cook pasta according to package directions
- Arrange basil leaves in a stack, roll like a cigar and proceed to cut crosswise. This technique is called chiffonade.
- Toss pasta with olive oil and goat cheese and let cool for a few minutes. Add basil, salt, and pepper, and then serve
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Leah Rodrigues, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.