sundried tomato & goat cheese linguine

October 13, 2013 § Leave a comment

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I think everyone feels a little overwhelmed at times when planning their wedding. The list of things to do is pages long and each line item can have five or six steps. The process itself involves so many emails, phone calls and follow ups; it can be exhausting. While some things are not much fun to check off the list, signing contracts and writing big checks are not my favorite things, there are a lot of little things that I really do enjoy, like designing our invitations, learning calligraphy and planning our outdoor space. There are a bunch of things on our list that still have questions marks, it can be hard to make big decisions sometimes, or all the time for that matter. The one thing about our wedding that I have had no doubt about since the start, is the location.

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I love my family’s backyard in Vermont. There is something about the space that always gets us outside way more often than we would be in Boston. Even with the typical overcast, crumby weather, I always find a pull to be in the yard, cutting flowers, picking (and eating) raspberries, playing games or just walking through the neighborhood. This past weekend we did all of these things, plus hung white lights in a few of the trees, found decent smore sticks for roasting and spray painted croquet wickets.

These are the things about wedding planning that I really love. Not only does it allow me to spend time with my fiance, but it’s an activity all on its own. These to dos get checked off the list quite quickly and make you feel like you’re making progress. I always feel a great deal of accomplishment when these tasks are finished and they bring a lot of joy as well. Like when you get stabbed with a tree branch for the fifth time and almost fall off the ladder from laughing. These are the moments I hope to remember when I look back and think about our wedding planning days.

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Serves 2

4 oz. linguine
1 tablespoon olive oil
1 shallot, diced
1 clove garlic, minced
1/3 cup sundried tomatoes in oil, sliced
1/2 zucchini, sliced into matchsticks
1/2 tablespoon capers, drained
Salt and fresh ground black pepper to taste
1/2 cup half and half or light cream
1/4 cup goat cheese
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped

Cook pasta according to package directions.

In a small bowl whisk together 1/4 cup of the half and half, goat cheese, basil and parsley.

In a large pan heat olive oil over medium-high heat. Once warm add the shallot and sauté 2 minutes. Add garlic sauté another 2 minutes. Add tomatoes, zucchini, capers, salt and pepper and sauté for 2-3 minutes.

Add the remaining 1/4 cup of cream to the sauté pan and stir until combined and smooth. Allow the cream to boil slightly and then turn the heat down to low. Simmer for a couple of minutes then add the cooked pasta and goat cheese cream. Mix until everything is coated. Serve hot and enjoy.

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