Chef John Folse's Pastalaya with Fresh Herbs & Goat Cheese

Prep Time: 1 Hour
Yields: 6 Servings

Comment: A summer twist on a Cajun classic, this light, flavorful version is perfect for a sultry evening or a Sunday brunch. Fresh garden herbs and tangy goat cheese serve as perfect counterparts to the spicy turkey Tasso.

1 pound uncooked penne pasta 
1/4 cup olive oil 
1/4 cup chopped fresh basil
1 tsp chopped fresh oregano 
1/2 tsp salt 
1/2 tsp black pepper
2 pints cherry tomatoes
4 garlic cloves, sliced 
1/2 cup turkey Tasso, diced 
1/4 cup green onions, sliced
1 tsp chopped thyme 
1/2 cup chicken broth 
1/4 cup chopped parsley
4 ounces goat cheese, crumbled

Method: Cook pasta according to package directions and drain. Place in a large bowl and add two teaspoons olive oil, basil, oregano, salt and black pepper. Toss well and set aside. In a large, heavy bottom sauté pan, heat remaining olive oil over medium-high heat. Add tomatoes, garlic and Tasso. Sauté 2 minutes. Stir in green onions and thyme. Cook one minute more or until tomatoes are slightly charred and skins are just beginning to burst. Add broth, bring to a boil and cook for one minute. Remove from heat, add parsley and pour tomato mixture over pasta. Toss gently to combine, sprinkle with cheese and serve.