This post was made in partnership with Soignon USA
Using Soignon's tangy and creamy herbed whipped goat's cheese as the base of the sauce means this dish comes together in the time for the egg fettuccine noodles to cook: a mere 3-5 minutes. Then all you have to do is reserve some of the cooking water, stir in a heaping spoonful or two of the cheese, and mix it all together.
What You'll Need:
1 4.9oz package Soignon Whipped Herb Goat's Milk Cheese
10-12 oz fettuccine
What You'll Do:
1) Bring a large pot of salted water to the boil and add in the fettuccine. Allow to cook for 3-5 minutes, or when tasted, the noodle is cooked through but still has a nice chewy bite to it. Before pouring the pasta off reserve about a cup of the cooking water.
2) While the pasta is cooking wash and cut a handful or 2 of cherry tomatoes in prep for the garnish.
3) Once drained, return the pasta to the pot, drizzle liberally with olive oil, and scoop the creamy whipped Soignon herbed cheese into the pot. Add a splash of the cooking water and begin stirring, and continue to add small splashes of the water until the cheese becomes a luscious and creamy sauce and all the noodles are well covered.
4) Serve up with the cherry tomatoes and some roughly torn basil.