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This pasta is well worth making from scratch, its tiny flecks of green delivering bursts of flavor that contrast sharply with its creamy goat cheese filling and tart lemon-zest garnish.

Source: Martha Stewart Living, May 2008
Servings Yield


For the Pasta

For the Filling

For Serving


Cook's Notes

Petit Billy chevre, which has a rounded flavor, is ideal for the filling, but any mild goat cheese will work.

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How would you rate this recipe?
  • jim58place
    14 APR, 2010
    as spring arrives here in the northeast, I would suggest using mint that grows wild in your backyard or neighbor's garden. This has a fresh flavor as opposed to spearmint flavor
  • PeakMom
    14 APR, 2010
    There are many varieties of mint. I strongly suggest you try a leaf or two of your markets offerings before making this dish so you can choose which flavor is best for you. If you're not a fan of mint, tarragon or even flat leaf parsley will work.

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