of all the things i’ve learned out of necessity here in san francisco, improvising with whatever’s left from last week’s CSA is one of the biggest ones. we never seem to finish anything before the next batch rolls around.
but there’s only so much fried rice you can make. i do like fried rice, though. and dude, i’m chinese. of course i like rice.
there is also so much yakisoba you can make, too. again, noodles, chinese, etc.
but what do you do with goat cheese? no, don’t even try to cheese my rice. that’s wrong.
so made this instead.
penne with whatever the hell is left in your fridge
serves a dinner and two take-to-school lunches. really, i take my lunch to school. it fills the whole room with deliciousness, to the point where people will go “hoi, can you commute to oakland and cook for me and my girlfriend?”
(okay, that’s only ever happened once.)
(i’m also pretty sure it was because justin was HANGRY.)
- 1/2 cup mild goat cheese
- penne for 3
- one large onion, chopped into chunks
- half a cup of basil
- fridge pickings: i had leftover roast potatoes
- 1 punnet of sungold cherry tomatoes, or other cherry tomatoes of your liking.
preheat oven to 425ºF / 220ºC.
place the chopped onion and tomatoes in a single layer in a baking pan, drizzle with olive oil and coarse salt. shake the pan to distribute your delicious oils and salts. roast in the oven for 40 minutes, or until the onions are slightly golden and tomatoes are wilting in their skins.
(i threw in the cold roast potatoes with the onions and tomatoes.)
in a large bowl, crumble the goat cheese and set aside.
meanwhile, boil the pasta until al dente. drain, reserving about a cup of the pasta water. while the penne is still hot, add the pasta and pasta water into the goat cheese, and mix until the cheese forms a creamy sauce.
stir through your roasted vegetables and basil. season with coarse salt and freshly ground black pepper.