Pasta with Herbed Goat Cheese and Cherry Tomatoes

Surprisingly bland,although still great fresh basil and tomatoes if you make this in the height of summer. The goat cheese made the pasta somewhat sticky - I'd use more broth or more olive oil to offset that next time, and definitely increase the salt and add more herbs.

This did not have the flavor expected.

Pretty good recipe. I was surprised the herbed goat cheese didn't provide more flavor, definitely don't forget the salt and pepper with this one. I had some issues getting the cheese distributed even in the pasta. I would probably double the amount of cherry tomatoes to kick up the veggies in this dish.

I forgot to buy basil so I substituted with Herbes de Provence. I had no issues with the goat cheese melting. I bought a 4 oz log of goat cheese (garlic and sundried tomatoes flavor) and sliced it into 1/8 rounds and dropped into the tomato/chicken broth mixture over low heat. Let it sit for about 3 minutes and then gently whisked everything together. Didn't take any effort and it mixed in beautifully! I also used linguine instead of angel hair. Yummy!

Made a winter version: undrained diced tomatoes, dried basil and thyme, quartered frozen or canned artichokes, 1/4 tsp. crushed red pepper and a reduction of broth to 1/3 c. (also used vegetable stock instead of chicken). This was very tasty, creamy and yummy. Plenty of flavors and textures. Served it on its own. A one bowl wonder.

It sounded very bland as presented so I salted the water for the pasta - that's a must - and I used regular chicken broth. I also let the basil wilt with the tomatoes and garlic instead of adding it to the pasta, and I semi-melted the cheese so it wouldn't clump in the pasta. Next time I think I'll reduce the broth to 1/3 cup and add 1/3 cup dry vermouth.