by Becca Camacho
2 lamb brats, grilled and sliced into ½ inch thick slices1 pound cooked rigatoni, reserve ½ cup of the pasta broth
3 tbs olive oil
2 cups spring onions, a mixture of purple and green would be pretty, tender parts sliced
4 ounces fresh chevre
juice of half a lemon
kosher salt and freshly ground black pepper
2 teaspoons chopped fresh parsley
freshly grated parmesan for topping
Bring 6 cups of salted water to a large saucepan and then cook the pasta for about 10 minutes until al dente. Drain and reserve 1 cup of the pasta broth. Add the pasta to a large bowl.
While you cook the pasta, heat the olive oil in a medium skillet over medium-high heat. Add the spring onions and cook until they are tender, stirring often, being careful not to brown.
To the bowl of pasta add the goat cheese, the lemon juice, a few splashes of the pasta broth, a few rounds of freshly cracked pepper and a ½ teaspoon of salt. Combine and then taste the pasta. Add in more seasonings as needed and, if it is slightly sticky, add a bit more pasta broth.
When the pasta is to your liking, gently add in the sliced brats and parsley. Serve in bowls and top with the parmesan if you desire.