16 ounce package of farfalle pasta
2 medium-sized zucchinis, shopped into half-moons
1 pound of fresh snap peas, shell/shuck before cooking
1 bunch of chopped parsley, fennel, and/or thyme
4-6 tablespoons of Meyenberg Goat Butter
2 garlic cloves, minced
2 lemons, juiced
1 lemon, for garnish
Olive oil, to taste
Salt and black pepper, to taste
Prepare the pasta according to the instructions on the box. While the pasta is cooking, add the goat butter to a pan on low to medium heat. Add your chopped zucchini, shelled peas, or other hearty green veggies of choice. Allow the vegetables to cook down until tender, this should take about five to eight minutes.
Next, add the minced garlic to the pan and half of the bunch of chopped herbs along with the lemon juice. Pour the olive oil and sprinkle in salt and pepper to taste. If you’re wanting a spicy sauce, add a pinch or two of red pepper flakes. Bring the sauce down to low heat, and cook for a couple minutes longer and then turn off the heat.
Once the pasta is prepped, strain and toss in the lemon goat butter sauce in a large serving bowl. Garnish wish the other half of the herb bundle, that’s been pre-chopped. Add lemon zest and fresh juice just before serving. This green pasta salad can be served warm or at room temperature.
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