400g/16oz of chunky pasta (recommend Farfale)
115g/4oz fresh chèvre cheese
3-4 tomatoes
1 bunch of basil
juice from one lemon
Olive oil
Salt and pepper
- Cook the pasta until al-dente and drain.
- Crumble the chèvre in small pieces and allow it to melt on the hot pasta.
- Wash and cut the tomatoes into small cubes. Add them to the pasta.
- Prepare the sauce by mixing together the olive oil, lemon juice, pepper, salt and chopped basil.
- Pour the sauce over the pasta and mix.
- Serve chilled.
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