rigatoni with grilled corn, goat cheese and pistachios


2 tablespoons dill

4 ears grilled corn

3 shallots

1 box rigatoni

crushed pistachios

4 oz. goat cheese

crushed red pepper flakes

2 tablespoons  olive oil

Kosher salt

fresh ground pepper

zest of 2 lemons


  • Saute shallots in 1 tablespoon olive oil until translucent
  • Cook pasta until al dente, drain
  • Mix in shallots, corn, goat cheese, lemon zest, dill, salt and pepper
  • Mix in 1 tablespoon olive oil
  • Serve with crushed pistachios and red pepper flakes

A Jackie O’ Recipe