Penne with Goat Cheese and Basil
Ingredients
penne pasta12 ounces
basil leaves1 cup
goat cheese4 ounces
olive oil2 tablespoons
salt and pepper12 servings
Instructions
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.
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