I have been waiting to make this recipe until the tomatoes in my garden ripened. This is a nice, light summer meal, but it is a hot meal, not salad or sandwiches like most summer meals.
I grow a lot of herbs in my garden, and it just makes me smile to use them. This is my basil, oregano, and thyme I used for this recipe. Actually, I cut this recipe in half, although I used the full portion of herbs, and also of the walnuts, because I like those parts of the recipe so much! (By the way, I always lightly toast nuts before I use them, to crisp them up and bring out the flavor.) I did not have goat cheese on hand, but I did have feta cheese, and that is a fine substitute. Also, my pasta was thin spaghetti, though the angel hair really is very nice if you have it.
This mulitgrain pasta adds some fiber, without getting too heavy a taste, like whole wheat pasta can.The jar on the right is capers, in case you are not familiar with them. They are much like tiny pearl-size olives. So if you need to substitute, use chopped olives. (The capers and the walnuts are the little flavor surprise in the recipe, so don't leave them out.) I am also showing you, on the left, a jar of prepared basil pesto...I used this on top of tilapia to quickly bake the fish and then put on top of my completed pasta recipe. This was a last-minute idea for adding a little more substance to the meal. It worked wonderfully!
This meal was ready in about 20 minutes. Can't beat that for in and out of the kitchen fast.
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