Meadowfield Farm Goat’s Cheese Pasta Salad with Toasted Almonds
Pasta is a particularly good vehicle for a Meadowfield Farm goat’s cheese salad, and this one has exactly the right amount of crunch and freshness.
1 Preheat the oven to 180C/350F/gas mark 4. Put the tomatoes skin-side down on a lightly oiled baking tray. Season with salt and drizzle with 2 tbsp of the olive oil. Pop in the oven for around 30 minutes, on the middle shelf.
2 Bring a big pot of heavily salted water to the boil. Add a good splash of olive oil, and tip in the pasta, stirring immediately. Boil according to pack instructions.
3 Drain and allow to cool for 5 minutes – do not run the pasta under cold water. Add another glug of olive oil to make sure the pasta doesn’t stick together as it cools.
4 Put the warm pasta into a big mixing bowl and crumble over the Meadowfield Farm goat’s cheese. Gently roll and turn around with a wooden spoon until all the cheese is melted and every surface of the pasta is coated.
5 Check the seasoning – plenty of salt and pepper needed for this one –then as soon as the tomatoes are ready, fold these , rocket and almonds into the pasta.
6 Once it’s cooled a bit, it may all start looking a bit tight, but a couple of tablespoons of warm water will restore the creaminess. Finish with the lemon juice, a firm hand on the pepper grinder, a splash of your best extra virgin olive oil, more salt if necessary and some parmesan on top.
4 plum tomatoes, cut into quarters
2 tbsp olive oil, plus extra for the pasta
40g flaked almonds, toasted until lightly golden
Salt and black pepper
250g conchiglie pasta
150g Meadowfield Farm goat’s cheese, preferably with a skin
80g rocket, chopped twice
A good squeeze of lemon juice (about ½ a lemon)
2 tbsp finely grated parmesan