This easy recipe is sure to be the one that you hold on to for years. It embodies the creamy tanginess from goat cheese, but is balanced by honey and thyme. Top that off with a little acid from the lemon zest to round out the flavors, and you are good to go. I enjoy making this dish as a quick lunch on the weekends, or as an easy dinner during the week.
When I started to see the Baked Feta Cheese craze play out, I was like OMG, I’ve been baking cheeses and making meals out of it for years. Check out my Honey Baked Feta with Rosemary and Thyme when you have a moment. But seeing everyone post the easy go-to dish, made me remember that I have a go-to of my own, but it includes goat cheese and shallots.Print
16oz Goat Cheese
Zest of one large lemon
1/2tbs Kosher Salt
1/4c Extra Virgin Olive Oil
4–6c Cooked Orecchiette Pasta
1c Pasta Water
1–2 Shallots (thinly sliced)
Pre-heat oven to 350 degrees.
In a baking dish, add all ingredients except for the pasta.
Cover with aluminum foil and bake for 20-25 minutes. Until goat cheese has melted.
Take out your baking dish and give everything a good stir.
Add a little bit of pasta water and mix until creamy.
Stir in your pasta and serve.
Garnish with a little more zest and thyme.