Meals and Courses

Fettuccine with Goats’ Cheese and Tomato Salsa

cook 10 mins
Tags: Quick eats
  • 400 g (13 oz) fettuccine
  • 125 g (4 oz) soft goats’ cheese
  • 50 g (2 oz) low-fat cream cheese
  • salt and pepper
  • 200 g (7 oz) baby plum tomatoes, halved
  • 5 sun-dried tomatoes in oil, drained and finely chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • handful of basil leaves, chopped
  • To make the tomato salsa, stir together the tomatoes, vinegar, oil and basil in a bowl. Season well and leave to stand for 5 minutes.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Drain the pasta, reserving a little of the cooking water, and return to the pan. Stir through the cheeses, adding a little cooking water to loosen. Season well.
  • Spoon on to serving plates and serve topped with the tomato salsa and basil leaves.
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