This pasta takes you back to my tapenade recipe. Except I made it better by adding carbs. Oh my gosh. I wish I would have taken video of Eva eating this pasta. Usually I feed her off of my plate. I just take a portion of mine and cut it up on her highchair tray. You guys. I could not get this on her tray fast enough. She was eating like a mad man and enjoying every bit. I love that girl.
Goat Cheese + Tapenade Linguini
Serves 2 – 4
1/2 lb whole wheat linguini
2 Roma tomato, cut lengthwise in 1/8 slices and seeds removed
1 1/2 cups broccoli, cut into florets
1/4 cup olive tapenade
1/4 cup onion, sliced
1/2 cup pasta reserved water
4oz goat cheese, crumbled
Salt & pepper, to taste
Toss the tomato in olive oil to coat and salt and pepper. Roast the tomatoes in a 425ºF oven for 15 – 20 minutes, or until they start to caramelize. When they are cool enough to handle, gather them and chop them up. Set them aside.
In the meantime, bring a large pot of water up to boil, season with salt, and cook the linguini until al dente. Drain the pasta, reserving 1/2 cup of the starchy pasta water. Toss the pasta with just enough olive oil to coat so it doesn’t stick and set aside. Add 1 tsp olive oil to the bottom of a skillet over medium heat. Add the onion and broccoli and allow to saute for 5 minutes. Add the tapenade and cook for another 3 – 5 minutes. Add the reserved pasta water and turn the heat up to medium-high. Allow the sauce to simmer and slightly reduce. It’s OK if it’s a little watery.
Add the goat cheese and roasted tomatoes to the bottom of a large bowl and pour the tapenade sauce over the top. Mix together until the goat cheese begins to melt. Add the pasta and toss until it’s coated well in the sauce.