summer penne with chevre

This is lovely with warm crusty bread and a simple green salad.


1 box of Penne pasta

4 ounces of Chevre or goat cheese  (give or take to taste)

5 large shallots, chopped

1 small package of pine nuts

1/2 cup chopped, fresh basil

light olive oil


kosher salt

fresh black pepper

  • Boil pasta until al dente (add oil and salt to water)
  • In a large pan, melt 3 tablespoons butter with 1 tablespoon olive oil
  • Add chopped shallots, cook until brown or caramelized
  • Chop basil
  • Drain pasta
  • Add 1 tablespoon light olive oil, the goat cheese, pine nuts, basil, salt & pepper
A Jackie O Recipe