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Linguini Salad ala Ally

July 11, 2014
by Cornelia Emlen
Serves: 4
If you love the taste of chevre, and can’t get enough of summer tomatoes, this is for you. So, so good, and quick too! Perfect for a summer dinner or picnic.
  • 12 ounces fresh linguini (or other pasta)
  • ½ pound+ fresh tomatoes, chopped
  • ½ pound artichoke hearts (canned or fresh and grilled)
  • 2 shallots, finely minced
  • 3+ ounces chevre (herb and garlic or plain)
  • ¼ - ½ cup olives, sliced or chopped (kalimanta or other favorite)
  • 2+ ounces fresh basil leaves, chopped
  • ½ cup pistachio nuts, chopped for garnish
  • salt and pepper to taste
Farmers To You Ingredients:
  • pasta, tomatoes, chevre, basil, pistachio nuts
Other Fresh and Pantry Ingredients:
  • artichoke hearts, olives, salt and pepper to taste
  1. Wash and chop tomatoes, retaining all juices. Place in bowl along with minced shallots, chopped basil, chopped olives, and artichoke hearts. (Note: You can use fresh artichokes or ones out of the can, grilled or straight-up. Some coops sell wonderful grilled artichoke hearts which are a delicious alternative.) Sprinkle with salt and pepper to taste and let sit while you prepare the pasta.
  2. Cook fresh pasta according to instructions on package. Drain but do not rinse.
  3. Place pasta in large serving bowl. Crumble chevre onto the noodles. Using your fingers, mix it with the noodles so that it literally melts and becomes a kind of sauce. Add the vegetable mixture and toss gently. Garnish with chopped pistachio nuts. Serve and eat!