Lemon Zest Pasta with Pesto & Chevre

The latest addition to the Dairymaid inventory is homemade Tavola pasta. These Houston artisans are doing it right: fresh and local. We have a variety of flavors available, such as Chipotle, Spinach & Garlic, Beet and Lemon Zest, all of which pair brilliantly with Pure Luck chevre.

When it comes to pesto, I pretty much use anything green in my garden/fridge. This recipe happened on accident and has since been termed "magic green sauce". Toss the Lemon Zest pasta in this stuff, garnish with chevre and you can do no wrong.

1 package Lemon Zest Tavola pasta
6 oz Pure Luck chevre, crumbled
4 cloves of garlic, peeled
6 anchovies
8 cornichons, coarsely chopped
1 large handful of flat-leaf parsley, leaves picked
1 large handful of cilantro, leaves picked
2 bunches of fresh mint, leaves picked
2 large handfuls of baby arugula
2 tablespoons Dijon mustard
3 tablespoons white wine vinegar
8 tablespoons quality extra virgin olive oil
Coarse sea salt and freshly ground black pepper, to taste
Lemon Zest (optional)
Roasted chicken, pulled (optional)

Directions:
In a mortar and pestle or food processor, grind together the garlic, anchovies, cornichons, herbs and arugula. As you're grinding/processing, add the mustard and vinegar, then slowly add the olive oil until you achieve a pesto consistency. Add salt, pepper and more vinegar as needed.

Bring a large pot of water to a boil, salt and cook pasta for 3 - 5 minutes until al dente. Strain and toss in pesto. Garnish with Pure Luck chevre. You can also top with roasted chicken and fresh lemon zest if desired.