I love to discover delicious culinary delights that come from the Southwest, my home state in particular. New Mexico is probably best known for its red and green chiles, ranging in heat from mild to superhot. Another tasty find is the organic goat cheese that is made from the milk of free range goats at an altitude of 8000 feet by a company called CoonRidge located in Pie Town, NM. Their products are USDA certified organic and what they do is mix the cheese with various herbs and oil to produce some delectable combinations. Two kinds I happened to have on hand when writing this article were “Organic Dillweed Onion” and “Organic Scarborough Faire.” It is wonderful on crackers or as I am offering in this recipe, on pasta. The website is coonridge.com, their email email@example.com. The number is 888-410-8433. There are many kinds of healthy pasta choices and two such examples are Organic Brown Rice Fusilli by Field Day, 200 calories per serving (www.fielddayproducts.com) and Ancient Grain Pasta Fusilli imported from Italy by TruRoots, 210 calories per serving, (www.truroots.com).
Ingredients: serving size, one to two
One small onion, finely chopped
One small package of organic mushrooms
Two small tomatoes
¾ cup of dry pasta
4 tablespoons of grapeseed oil
2 tablespoons of fresh parsley
2 tablespoons of CoonRidge organic goat cheese
1 tablespoon parmesan or romano cheese
In a medium saucepan, saute the finely chopped onions, mushrooms, tomatoes and fresh parsley until the onions are translucent and the tomatoes and mushrooms have shrunk. Place on simmer or keep warm.
Boil the water for the pasta and add in a small amount of sea salt and grapeseed oil. Cook the pasta until it is done the way you like it, al dente or well cooked. Drain well and then mix in the vegetable combination. Place the two tablespoons per person of the goat cheese on top of the pasta and let it sit until melted. Toss well and then sprinkle the parmesan or romano on top. There should be enough oil in the goat cheese to keep everything moist, but if you like it moister, just add in a splash of cold pressed, virgin olive oil. Bon appetite!