One Pot Lemon, Meadowfield Farm Goat’s Cheese And Basil Pasta

Serves 4


Place a large saucepan of salted water over a high heat, bring to the boil Add the pasta and cook according to packet instructions.

While the pasta is cooking add the lemon zest to a separate pan along with cream. Simmer for a 3-4 minutes until slightly reduced, stirring often. Add the butter to this, stir to combine, the butter should instantly melt into the liquid.

Scoop the pasta into the sauce along with a little cooking liquid, toss to coat the pasta in the sauce, simmer for a minute or two until the pasta has absorbed most of the liquid. Remove from the heat and stir through Meadowfield Farm goat’s cheese and two thirds of the parmesan, little by little, keeping a little back to serve. Stir through the spinach until wilted along with a squeeze in the lemon juice and season to taste. Serve straight away in bowls with the remaining Meadowfield Farm goat’s cheese and basil leaves sprinkled over the top.


400g rigatoni

50g butter

250ml double cream

50g baby spinach

1 tsp dijon mustard

1 lemon, juice and zest

100g Meadowfield Farm soft goat’s cheese

50g parmesan, finely grated

50g walnuts, toasted

Small handful basil leaves, to serve

Sea salt and freshly ground black pepper