recipes

PASTA WITH SPICY BEET ‘NDUJA, GOAT CHEESE, AND SOFT HERBS

ingredients

2 Tbsp Olive Oil
2-3 clove garlic, whole, smashed
1 medium sized shallot, sliced or diced
Pinch of salt
1 package VegTable Spicy Beet ‘Nduja Spread
1 4oz log Fresh Goat Cheese
12 oz pasta (bucatini, rigatoni, campanelle recommended)
Various soft herbs picked and/or chopped - parsley, dill, basil, tarragon, whatever you prefer!
Good olive oil to finish

Fill a large pot with water and season generously with salt. Set on high to bring to a boil.

  1. Heat a large saucepan over medium heat. Add olive oil. Once warmed, add in whole crushed garlic cloves and shallots. Cook until shallots are translucent and garlic is somewhat tender - about 5-8 minutes.

  2. Add package of beet ‘nduja to saucepan and turn to low. Let it cook with the garlic for about 5 minutes. Add more olive oil if needed. You will be thinning it with pasta water as well, so keep that in mind.

  3. Once the sauce is warmed through, drop pasta in boiling water and cook according to package instructions (I usually go about 3-4 minutes less than the package says for dried pasta). Once pasta is cooked, drain – making sure to reserve at least a cup of pasta water.

  4. Add pasta and ½ - 1 full cup of pasta water to the saucepan, depending on desired consistency. Stir to incorporate and allow it to coat the pasta well. Drop in about 2-3oz of goat cheese and stir to melt into the sauce. Once sufficiently melted and coated, remove from heat and garnish with remaining goat cheese, fresh herbs of your choice, and several glugs of good olive oil.

steps

tips

**I refrain from adding additional salt to this recipe as between the beet ‘nduja, pasta water, and goat cheese it tends to be well seasoned, but feel free to add some if needed!

**Also if you like a touch of brightness, a little lemon zest and juice are a lovely touch.

TOMATO JAM  – ALL MY FAVORITE WAYS TO USE IT

  1. Spread on a breakfast sandwich of your choice – bacon, egg, & cheese, sausage patty, McGriddle-style with pancakes, or even just a bagel with butter or cream cheese

  2. On a grilled cheese – nice thick sandwich bread and a nice gouda are a great place to start.

  3. Use as a glaze for proteins! Chicken, salmon, tempeh, and tofu are all great options. Use as is, or I always like to mix it with a little olive oil, or sometimes add a little balsamic or apple cider vinegar for a little more acidity.

  4. Toss with roasted veggies! I love it with some crispy roasted cauliflower or potatoes.

  5. Stir into sautéed or braised greens – kale, spinach, mustard greens, collards – adds some depth and complexity to a cozy side dish.

  6. During the summer spread it on a BLT for extra tomato levels.

  7. Always a lovely companion for a charcuterie & cheese board.