With tangy lemon, microgreens, and goat cheese, this light, fresh pasta is just asking to be eaten on a patio! The easy creamy sauce and quick-cooking pasta makes this a perfect springtime dinner that gluten-free eaters - and everyone else - can enjoy. Recipe by Rochelle Bilow
2 cups pea shoots (can substitute any variety of microgreens. To substitute baby spinach, increase cooking time by one minute)
4 ounces fresh goat cheese
1/3 cup chicken stock, plus more if needed
Zest of 1 lemon with 1 tablespoon fresh lemon juice
Sea salt, freshly ground black pepper
DIRECTIONS:
Bring 3 quarts of water to boil in a stockpot and season with 1/4 cup salt. Cook Taste Republic Egg Fettuccine according to package directions, 2-3 minutes. The pasta is ready when it floats. Err on the side of undercooking the pasta, as you’ll be finishing it in the sauce. Drain the pasta and reserve.
Meanwhile, in an 8-10” skillet, heat olive oil over medium-high. Add pea shoots (or other greens, if substituting) and season with salt and pepper, then sauté until just wilted, 1-2 minutes. Remove from pan, leaving any remaining olive oil, and set aside. Reduce heat to medium-low.
Add chicken stock and goat cheese, and stir until cheese is melted and emulsifies with the stock to form a sauce, about 2-3 minutes. Be sure to keep the heat at a simmer, rather than a boil (that will result in a “broken” sauce.)
Add the pasta and reserved greens to the skillet. Remove from heat, and add lemon zest and juice. Use tongs to toss the pasta, coating it with sauce. Transfer to serving bowls immediately, and finish with a crack of black pepper.
