Every summer has a meal that we make over and over again. This chicken with tomato herb pan sauce was the reigning champion (ha!) for a long time. Earlier this summer, we were obsessed with these pork chops. However, I should’ve known something with tomatoes would become the meal of summer for us. Did you expect any different?
There’s something so perfectly summery about this pasta – the bursting tomatoes, herbs fresh from our garden, plenty of arugula. This pasta has been to us this summer what chicken pot pie is to us in the winter. It’s light and fresh, with tangles of arugula and parsley tossed with pasta and creamy goat cheese. It also requires very little cooking, totally appropriate for insanely hot days. The recipe called for country ham, but I went with prosciutto because I simply can’t resist it paired with goat cheese.
We’ve got an abundance of Sungold tomatoes growing in our garden right now, so I don’t see us taking this off the meal plan anytime soon. This recipe is especially perfect for Clara who prefers her tomatoes raw (and would rather eat them all off the vine instead of bringing them inside, anyway).