Pasta with Lemon, Olive Oil, and Goat Cheese

1/2 pound angel hair pasta

grated zest and juice of 1 meyer lemon

1/2 cup grated parmesan cheese, plus a little more for garnish

2 to 3 ounces fresh, soft goat cheese, crumbled, plus a little more for garnish

1/4 cup good quality extra virgin olive oil

salt and freshly ground pepper, to taste

 

Bring a large pot of salted water to a boil. Cook the angel hair pasta until al dente, or tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving about 1 cup of the pasta water. While the pasta is cooking, combine the zest and juice of the meyer lemon in a large bowl.  If using a regular lemon, start by adding about 2/3 of the juice since regular lemons are more sour.  Add more, if needed, once the sauce is thoroughly combined.  Add the parmesan, goat cheese, olive oil, and a little bit of the hot pasta cooking water. (I added about 3 ounces of goat cheese because I like it and it makes the sauce creamier.)  Season with salt and a generous amount of freshly ground black pepper.  Whisk sauce together until smooth. Transfer the cooked and drained pasta immediately to the bowl and toss to completely coat the pasta with the sauce. Garnish with more parmesan and crumbled goat cheese on top.