I was intrigued by it because goat cheese is such an unusual ingredient in Italian cooking. For both cheese and meat, sheep and lamb wholly eclipse goats in the national preference. Piedmont probably raises most of Italy’s goats and its tume, the small, soft rounds of goat cheese it makes, are the most luscious I have ever had.
To me, this is an ideal pasta sauce for summer. There is nothing to cook, except for the pasta, and the zestful combination of goat cheese, chives, and chili pepper is a welcome answer to the hot-weather demand for refreshing flavor. The goat cheese you choose should be as creamy as possible to produce an adequate coating for the pasta.
The firm bite and compact texture of boxed dry pasta are just what you want with the goat cheese sauce. The most desirable shape here would be spaghettini, thin spaghetti.
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