Fresh Tomato and Goat Cheese Penne

ingredients

1 lb. package penne pasta
5 oz. (140 g) goat cheese (chevre)
3 whole green onions, thinly sliced (or 1/4 cup snipped chives)
2 tomatoes (or use semi dried tomatoes, for even more tomato flavour)
1/4 cup chopped fresh basil (or 1 tsp. dried basil)
1/4 cup olive or vegetable oil
1 clove garlic, crushed
Pinch of salt
1/2 tsp. freshly ground black pepper
1/4 cup freshly grated Parmessan (parm reg is great with this dish)

method

Bring a large pot of salted water to a rolling boil. Add the pasta and cook uncovered, stirring occasionally, until al dente (about 8 - 10 minutes).

Meanwhile, crumble the goat cheese into a large bowl. Add the green onions or chives. Then, coarsely chop the tomatoes and add them to the cheese mixture. Add the remaining ingredients and stir until evenly mixed.

When the pasta is cook, drain well but do not rinse. Immediately pour the hot pasta in the large bowl with the cheese mixture. Serve.

Serve 4.