mezze penne pasta with goat cheese

mezze penne alla formaggella

4 to 6 servings

Mezze penne is a short penne. If unavailable, other short pasta shapes or standard penne can be used.

• Salt
• 6½ ounces soft fresh goat cheese
• 6 large egg yolks
• ¼ cup, plus 2 tablespoons goat’s milk*
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium shallot
• 2 medium zucchini, finely diced
• ¼ cup finely chopped chervil or flat-leaf parsley, plus extra for garnish
• 1 pound mezze penne

Bring a large pot of salted water to boil.

Crumble half of the cheese into a large serving bowl. Add egg yolks, goat's milk, ¼ teaspoon salt and ⅛ teaspoon pepper; whisk mixture together.

Heat oil in a large skillet over medium heat. Add shallot and cook, stirring frequently, until softened, about 3 minutes. Add zucchini and cook, stirring occasionally, until softened, about 5 minutes. Stir in chervil and pinch salt. Remove from heat.

Cook pasta until al dente. Drain and immediately add pasta and zucchini mixture to bowl with cheese and yolks. Toss together well. Sprinkle with remaining cheese and toss together. Season to taste with salt and pepper. Divide among bowls, garnish with chervil and serve immediately.

Note: Goat’s milk can be purchased at Whole Foods Market and other specialty grocers.