Not all pasta dishes have to be hearty and heavy. Get all the comfort from pasta in this recipe along with bright, springtime flavors!
1 Tbsp. Riojana olive oil
½ C Edward & Sons Organic panko breadcrumbs
Zest and juice of 1 organic lemon, divided
¼ C minced organic flat leaf parsley, divided
3 Tbsp. grated Bel Gioioso parmesan
2 tsp. bulk pink peppercorns, freshly ground
½ lb. Bionaturae spaghetti
½ C Organic Valley heavy cream
2 oz. Cervasi chevre goat cheese
Salt and pepper to taste
Red pepper flakes to taste
Cook your spaghetti until al dente. Reserve 1 C of cooking liquid and strain noodles. Set aside.
Heat olive oil in a skillet over medium heat. Once warm, add breadcrumbs and stir until all breadcrumbs are coated. Turn heat down to medium low and cook until golden brown, about 5 minutes, stirring occasionally to prevent burning.
Transfer to a bowl along with the lemon zest, 2 Tbsp. parsley, parmesan cheese, salt, pepper, and red pepper flakes. Stir and set aside.
Wipe out the skillet and add your heavy cream and goat cheese, whisk until thoroughly combined. Simmer until mixture is combined and bubbly. Season with the pink peppercorns, salt, pepper, and red pepper flakes. Add in your parsley and lemon juice, stir to combine. Next, add your noodles and half of the pasta water, toss to combine. If you need more water, add a little at a time. Keep tossing until sauce is combined.
Portion out pasta, top with crispy breadcrumbs.