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