Vegetables with a goat cheese sauce. Let me tell you how cozy the two can be together.
In the shape of the moon cut the zucchini. Because cherry tomatoes are as cute as buttons they can go in whole. As for the red pepper and shallots you can slice them as thin as you like.
Saute lightly in basil oil just to the point where their skins burst or are kissed. In the same saute pan add slices of St. Loup goat cheese (It comes in a log shape, peel the skin first.), A dose of full cream, a splash of white wine, and two handfuls of grated Comté. Of course salt and black pepper to taste. Stir often until the cheese is melted and the sauce is thick.
When the vegetables are cozy with the Goat cheese pour the sauce over al dente pasta … bow-ties preferred.
