![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2019\/02\/Pasta-with-Lemon-Olive-Oil-and-Goat-Cheese.jpg\")
<\/a><\/p>\n1\/2 pound angel hair pasta<\/p>\n
grated zest and juice of 1 meyer lemon<\/p>\n
1\/2 cup grated parmesan cheese, plus a little more for garnish<\/p>\n
2 to 3 ounces fresh, soft goat cheese, crumbled, plus a little more for garnish<\/p>\n
1\/4 cup good quality extra virgin olive oil<\/p>\n
salt and freshly ground pepper, to taste<\/p>\n
<\/p>\n
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.\u00c2\u00a0 If using a regular lemon, start by adding about 2\/3 of the juice since regular lemons are more sour.\u00c2\u00a0 Add more, if needed, once the sauce is thoroughly combined.\u00c2\u00a0 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.)\u00c2\u00a0 Season with salt and a generous amount of freshly ground black pepper.\u00c2\u00a0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n