Serious Eats: Recipes

Seriously Meatless: Fresh Tagliatelle with Green Beans, Rainbow Chard, and Aged Goat Cheese

Note: Serious Eater Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire.

090823Fresh_Pasta_With_Chard_Detail.jpgIt seems like everyone wants to eat locally these days. One of my favorite ways to do so is raiding our local farmers' market for fresh pasta, beautiful cheese, and one or two of the best-looking vegetables. Limiting myself to a few items of produce means I can focus on preparing them as perfectly as possible.

Fresh breadcrumbs sauteed with garlic may be a humble item, but they transform this pasta. The crunch and toasty flavor plays off the smooth sweetness of the noodles. Please don't substitute canned breadcrumbs here; the little bit of extra effort to make your own will be richly rewarded. They also freeze beautifully--after grinding, before frying--so while you're at it, make a big batch and keep them around to enliven casseroles, gratins, and sautes.

For the cheese, I used one of my favorite aged, semi-soft chevres, from Washington's River Valley Ranch. If you can't get your hands on that exact cheese, any flavorful aged goat cheese should do. Toasted pine nuts or walnuts would be a delicious addition. You could also use a little white wine in the saute instead of lemon juice.

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