Goat Cheese, Linguine with Garlic & Herb Butter Recipe

This is a variation of a recipe I was working with that suggested grilling the goat cheese but I tried a different approach by coating the cheese in breadcrumbs and frying it until golden. 

The temperatures here are very high; somewhat unbearable at times and while this recipe is very straightforward it was far from easy to prepare: frying and boiling water added an even higher temperature to the warm air already blasting in through the open window. I guess I need to get that extractor fan fixed.

Time to serve up, sit down with my guests and enjoy with a glass of chilled white wine to cool off.  

Prep Time: 10 mins
Cook Time: 10-12 mins

250 g (8 oz) dried linguine
300 g(10oz) firm goat cheese

  • lemon
  • 75 g (3 oz) butter
  • 2 tablespoons olive oil, plus extra for oiling
  • shallots, finely chopped
  • garlic cloves, crushed
  • 25 g (1 oz) mixed chopped herbs, such as tarragon, chervil, parsley and dill
  • 3 tablespoons capers in brine, rinsed and drained
  • salt and black pepper

  • Ingredients:TipPop the cheese in the freezer for about 15 minutes to firm it up so it’s easier to slice.

Cook the pasta in a large saucepan of boiling salted water according to the packet instructions until al dente.

2. Using a zester, pare strips of rind from the lemon, then squeeze the juice.

3. Melt the butter with the oil in a frying pan or sauté pan over a medium heat. Add the shallots and garlic and cook gently, stirring, for 3 minutes. Stir in the herbs, capers and lemon juice. Season with salt and pepper.

4. Drain the pasta lightly, so that it retains plenty of moisture and does not dry out the sauce, and return to the pan. Add the goats' cheese and herb mixture and toss the ingredients together gently. Serve immediately with a scattering of the lemon rind strips.