Ummmm… Where did this month go?! Seriously… 3 more days, and BAM – Hello, Holiday Season! Despite it’s hasty arrival, I’m giddy to welcome all the merry festivities. Let’s embrace the pretty, the sparkly, and the overwhelming with a smile. A fully loaded credit card and pre-registration for a January 2nd bootcamp pilates class my gym offers are also going to be keeping me sane this season. I’ll be needing that last one for sure.
You know what else is great about the holidays? Traveling to those precious people who make our lives our lives. I couldn’t be happier to be heading home for Thanksgiving. Come tomorrow night I’ll be kissing New York ta-ta and boarding a bus to sweep me away for a few days of family, food, and rest. Embrace some slow living this week, mmk?
When you’re going away for a week, grocery shopping is kind of pointless. The stuff just sits there… aging… picking up scents and weird flavors… funk-a-fying your fridge with some offensive odors to Welcome you Back Home! Just don’t do it. Instead, how about a simple pasta? One that’s light, bright, and just a touch spicy? I thought you’d like that idea! The best part about pasta – ahem, one of the best parts – you can really do your own thing with it. Go on, add more spice. Cheese – It – Up. Go crazy with the lemon zest! Be a veggie head and add a wild assortment. Pasta is a team player, and always open to some wiggle room in the ingredient list.
I stuck to the original recipe – I had everything conveniently on hand – and it was just gorgeous. Garlic, olive oil, and crushed red pepper coats each adorable orecchiette noodle – just enough – ensuring each bite explodes with flavor. Fresh lemon and creamy goat cheese are easy lovers, while they work together together to brighten up the crunchy, slightly bitter rapini. It was the perfect Monday before Thanksgiving meal! I toasted myself to love, happiness and a plump belly with a pre-holiday glass of bubbly – I highly recommend you do the same!
P.S. Maybe i’m jumping the gun here, but in the spirit of feeling oh so thankful: I am so grateful to be here, and so so thankful you are too.
Orecchiette with Rapini and Goat Cheese – Saveur
Ingredients:
bakerbynature says
I think you’ll enjoy what the extra ingredients add: a little brightness, a little creaminess, a lot of heaven in your mouth!
Cassie says
Seriously, where has this year gone? November flew by, I’m sure December will too. I can’t wait to try this…definitely my kind of meal. Love the goat cheese!
bakerbynature says
I have been obsessed with goat cheese lately – SO good!!
Roxana GreenGirl {A little bit of everything} says
Hope you had a blessed Thanksgiving and a wonderful time with your family in New York!
This pasta dish sounds like a comforting dinner, so delicious!
Jesica @ Pencil Kitchen says
Yum! I love that goat cheese of yours! looks uber good…
Cookie and Kate says
That is my kind of meal! I absolutely love goat cheese with pasta. One of my favorite recipes is whole wheat pasta with arugula, roasted red pepper or cherry tomatoes and lots of goat cheese (it’s on my blog). Mm mmmm!
Rach says
That looks yummy!
Helene says
I have to admit I never heard of rapini before but this looks and sounds really really really awesome. I don’t know where I can get in Germany but if I do, I will definitely try your recipe. Happy Thanksgiving Ashley!
bakerbynature says
It’s also known as broccoli rabe? I hope you can find it!! xx
Kristy says
This looks perfect! I love how easy it is too. That’s exactly what I’m looking for this season. 🙂 Have a great time traveling and visiting family. Happy Thanksgiving!
bakerbynature says
Happy Thanksgiving to you too, Kristy!! Lots of love your way!
Kate M. says
Delightful! I so miss goat cheese. I haven’t seen it anywhere in Japan! Sigh…
bakerbynature says
Oh No!! I hope you find some soon!! xx
Charles says
Have a great time with your family! Looking forward to more recipes when you return 🙂 I love your recipe – simple greens, good pasta, bit of background flavouring, some good cheese and a splash of oil – what can be better than that?
bakerbynature says
Only thing that made this pasta better was the crisp glass of wine by it’s side 🙂