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Fresh tangy goat cheese — salads, crostini, pasta, beet pairing
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Authentic Greek feta — horiatiki salad, spanakopita, baked
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
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Fresh tangy goat cheese — salads, crostini, pasta, beet pairing
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Authentic Greek feta — horiatiki salad, spanakopita, baked
Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
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Over medium high heat, roast corn in dry nonstick skillet for 5-10 minutes. The corn should get dark brown in spots and smell sweet. Set corn aside when done. 2.Toast pecans in a preheated 350-degree oven for about 5 minutes or until they are fragrant. Watch them closely as they can burn quickly. 3.Cook pasta according to package directions in well salted water. 4.Put the olive oil and garlic in the bottom of a large bowl. Drain your pasta well and add it to the garlic and oil while it is still hot, and toss thoroughly. The hot pasta will cook the garlic and mellow the flavor. Add the tomatoes, corn, pecans, goat cheese and basil and gently toss to distribute throughout the pasta. The goat cheese will melt into the hot pasta creating a creamy sauce. Drizzle with lemon juice and season with salt and pepper to taste.