A JANUARY MAC + CHEESE
1 1/2 cups whole wheat penne (uncooked)
1 1/2 cups frozen organic spring peas
3-4 cloves roasted garlic
1/4 cup reduced sodium chicken stock
4 oz any variety goat cheese*
1/4 cup cubed parmesan
1 sprig rosemary
1/4 cup chia seeds
sea salt, freshly ground pepper, and lemon juice, to taste
1. Pre-heat oven to 375. Cook penne until just-about-al dente, then throw the peas into the mix. Once penne has reached al dente, strain, saving 1/4 cup of the pasta water. No need to cook the peas all the way through! They'll be in the oven later.
2. Combine hot pasta water, roasted garlic, stock, goat cheese, parm, rosemary leaves, and salt + pepper in a food processor. Pulse until smooth.
3. Mix pasta and cheese mixture in a large bowl, squeezing in fresh lemon juice to taste. Transfer into a small casserole dish and top with chia seeds.
4. Bake until brown, and squeeze with fresh lemon juice to taste once it's out of the oven. Serve with a leafy green salad, and for max health benefits try to refrain from dousing the whole thing with Sriracha (but for real, it's really good with Sriracha).
*Any kind of goat cheese is delicious, and I'm a firm believer in full indulgement, re: comfort food. All the other ingredients are like a buck each; treat yrself to something nice. I removed the rind from a thick wedge of leftover Humboldt Fog for my test recipe and it was ridic amazing.
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