Toasted Penne with Herbs, Goat Cheese and Golden Bread Crumbs

 Favorite  Comfort Vegetarian total time1 hr 30 mins

• 1 tablespoon extra-virgin olive oil
• ⅔ cups fine bread crumbs
• Kosher salt and freshly ground black pepper
• ⅓ cup finely chopped fresh flat-leaf parsley
• 1 tablespoon grated lemon zest
• 1 pound penne
• 2 tablespoons unsalted butter
• ¼ cup minced shallots
• 1 teaspoon minced garlic
• ¼ teaspoon red pepper flakes
• 2 cups heavy cream
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 3 tablespoons freshly grated Parmesan cheese
• 5 ounces soft, fresh goat cheese

1. To make the toasted bread crumbs, heat a medium-size sauté pan over medium-high heat with the olive oil. Add the bread crumbs and stir until the crumbs begin to brown and get crunchy. Season with salt and pepper. Allow to cool. Once the bread crumbs are cool, combine with the parsley and lemon zest. Set aside.
2. Bring a large pot of salted water to a boil and preheat the oven to 400°F. Place the penne on a baking sheet and bake until the pasta just beings to brown, 5 to 6 minutes. Watch carefully because it goes from yellow to brown very fast. Allow the pasta to cool off for a few minutes, then dump it into the pot of boiling water and cook until it is just al dente, 10 to 12 minutes. Drain.
3. Meanwhile, make the sauce. Heat the butter in a large wide-bottomed saucepan or a deep straight-sided sauté pan over medium heat and cook the shallots, stirring, about 3 minutes. Add the garlic and the pepper flakes and cook, stirring, for another minute. Add the heavy cream and simmer until it reduces by a third, about 5 minutes. Add the herbs, penne, and Parmesan and remove the pan from the heat. Crumble the goat cheese into the pasta and toss, seasoning to taste with salt and pepper.
4. On the place, sprinkle with toasted bread crumbs.

Tips

• I sometimes add chicken sautéed in the juice of half the lemon, pepper and garlic.