Linguini with Crottin, cherry tomatoes, fresh basil and garlic
Main courses
Easy
6
20 min
By Sophie Wright, chef and Easy Cheesey Chèvre Ambassador
Put a large pan of salted water on the stove to cook the pasta. Once the water has started to boil, drop in all the linguini and cook as per packet instructions.
Put all the olive oil in a saucepan along with the thinly sliced garlic. Fry over a low heat, stirring occasionally until the garlic starts to go slightly golden. Add in the sliced tomatoes and allow them to wilt in the oil, the skins will start to shrivel and the juices will start to form a sauce.
Add in the Crottin along with a squeeze of lemon juice, black pepper and a pinch of salt.
Drain the pasta once it is cooked to al dente and add to the sauce. Now add in all the basil and combine well.
