Recipe: Lemon-goat cheese tagliatelle

Yesterday I made this perfect summer dish. It's based on a recipe I saw in the newspaper this morning. It's ideal for dinner al fresco and extra nice with a cool glass of white wine I think. Bonus: you can make it within 10 minutes. Promise!

Lemon-goat cheese tagliatelle

(serves 2)

adapted from nrcnext

250 g / 3 cups fresh tagliatelle

half a lemon

100 g / about 1/2 cup soft goat cheese

3 tablespoons of olive oil

75 g / 3 cups rocket lettuce

two tablespoons of pine nuts

150 g / 1 cup half dried tomatoes (I bought mine at the market this time but you can also make them yourself quite easily, find out how right here)

salt and pepper

Boil the tagliatelle as instructed on the package with a tablespoon of olive oil and some salt.

Roast the pine nuts until they are light brown and let them cool on a plate.

Wash the lemon with luke warm water and grate the zest.

Mix the zest in a bowl with the goat cheese, 2 tablespoons of olive oil, 2 teaspoons of freshly squeezed lemon juice and some salt and pepper.

Drain the pasta but hold on to one cup of the water and add this to your lemon-cheese mix.

Stir in the lemon-cheese mix with the tagliatelle.

Add the rocket lettuce, tomatoes and pine nuts.

Add salt, pepper and lemon juice to your liking.

If you like, you could even top the dish with some parmezan cheese, but I think it doesn't really need it.

Tip: use a larger pan than I did!

Pronto!