Our products are made with more than 50% of our Goat Milk

Penne Delight


1 lb gemelli or penne

2 3/4 lb cherry tomatoes, halved

5 to 6 oz soft mild goat cheese, crumbled

2/3 cup coarsely chopped Kalamata or other brine-cured black olives

3/4 cup torn fresh basil leaves


Cook pasta in a 6-quart pot of boiling salted water until just tender, then drain.

While pasta is cooking, toss tomatoes with salt to taste in a bowl and let juices exude.

Toss hot pasta with goat cheese in a large bowl until cheese is melted and coats pasta. Add tomatoes with juices, olives, basil, and salt and pepper to taste and toss to combine.


Cooks' notes:•To prevent basil leaves from discoloring, don't tear them until just before pasta is done.


For an especially vibrant presentation, use cherry tomatoes in a variety of shapes and colors

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