A "divine" recipe by St. Tola Goats Cheese in Co. Clare - so easy peasy and fast to make, and yet so delicious! Full of flavours, this pasta recipe is great for busy summer evenings. And two of the ingredients can actually be found in the Burren Basket - Medium! (The larger version also lends itself nicely for this recipe though.)
500g penne pasta
240g St Tola fresh Goats Cheese "Divine"
1 bunch of fresh dill
4 scallions, thinly sliced
1 lemon - juice & zest
2 tblsp. of capers
1 tblsp. of Dijon mustard
180g Burren Hot Smoked Irish Organic Salmon
salt & pepper
Cook the penne pasta in salty boiling water and drain when done. Immediately add all the ingredients except the salmon & stir well as the cheese melts into a creamy sauce.
Then add the salmon and stir very gently so it doesn't break.
Season & serve without haste! Best served with a chilled glass of Chenin Blanc.