Herb Butter & Goat Cheese Linguine

my bowl

I whipped up this simple recipe last night for dinner. We ate large bowlfuls outside on our back patio with some scrumptious red wine. What I like about this dish is that the heat of the pasta melts the goat cheese crumbles, making a creamy & tangy sauce. I also love the simple, yet complex taste of the fresh herb mixture paired with the buttery wine sauce & sweet heirloom tomatoes.  It’s tastes light AND rich at the same time. How is that even possible? The dangerous part is that it’s hard to stop eating the pasta. Perhaps, you’ll see what I mean….

Let’s get started!

Here’s what you are going to need:

what's in it?!

Introducing the Herb Quartet! Tarragon, dill, parsley & thyme.


Melt the butter in a pan. Add shallots and cook until soft/translucent.

shallots & butter

Get your linguine going!

pasta boiling

Once the shallots are soft, add your white wine and reduce for a couple of minutes.

white addition

Chop up all your herbs! Crumble the goat cheese.


Chop up your tomatoes too. You’ll need them at the very end.

tomato halving

Add the goat cheese crumbles into your serving bowl/dish.

goat cheese crumbles

Once the wine has cooked down a bit, add  the herbs with some reserved pasta water. Stir!

butter, meet herbs!

Your linguine is done! Time to put it in the bowl where the goat cheese crumbles are resting.

mmmm steamy

Mix the pasta with the goat cheese. Now add the herb butter sauce on top.


Throw in those freshly cut heirloom tomatoes! Give it another good stir. Top with some salt & pepper.


Now it’s time to dig in!!

herb goat cheese pasta

Casey broke out a 2008 Banshee Santa Lucia Highlands Pinot Noir to drink with our pasta.

It was dreamy.

Herb Butter & Goat Cheese Linguine with Fresh Tomatoes

(recipe Rachael Ray Magazine)

  • Salt and pepper
  • 1 pound linguine pasta
  • 8 ounces goat cheese, crumbled
  • 6 tablespoons butter
  • 2 shallots, finely chopped
  • 1/2 cup white wine
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh tarragon, chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 2 cups chopped multi-colored heirloom tomatoes

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

While the pasta is working, in a serving bowl, add the crumbled goat cheese. In a medium size saucepan, melt the butter over medium-low heat. Add the shallots and cook until softened, about 5 minutes. Stir in the white wine and cook until slightly reduced, about 2 minutes. Add the parsley, dill, tarragon and thyme. Stir in the reserved pasta cooking water.

Add the pasta to the goat cheese. Pour the herb sauce on top, season with pepper and toss for 1 minute. Add the tomatoes and toss gently for another minute; season with salt and pepper.

  • Kat

    omg irish butter – isn’t it the best thing ever?! too bad they’re a wee bit pricey (for the size) but I love how creamy it is!

  • I'Ching

    I am so making this! Thanks, Tracy!

  • Jessica Craig

    when my mouth dreams of dinner, this is what it consists of. yum. i love you!
    plus, the photos are soo beautiful! esp the steam rising off the pasta. 😉 !!

  • Dana

    Looks just about perfect to me. I LOVE the way goat cheese goes all melty in pasta. This is the essence of simple cooking and it doesn’t get much better than that.

  • Nay Shayan

    Holly cow, that looks amazing!

  • Katrina

    This looks way too good. I love goat cheese! Can’t wait to try.

  • Laura K

    This sounds fantastic! I was looking for something to round out my meal planning this week, and I think this will have to be it. What a great combination of summer ingredients.

  • Jenny Johnson

    This is FAN-TAS-TICO! I just starting eating/loving/hearting goat cheese. This one is on the list to try too! Thanks Tracy.. Love the variety of recipes in your blog.

  • Mike

    This is awesome! First time making one of your recipes, and I will have to make more!!! Delicious.

  • El

    I never thought of using goat cheese with the veggies. What a great idea-looks wonderful!

  • Laura C

    Okay, I’ve bookmarked *two* of your recipes *just this week.* Wow. Will be making this beautiful stuff the very moment my Sweet 1000’s ripen (in Holland, this may not be till end of August). Thanks bunches!

  • jessie

    Dig in? How about DIVE IN? Looks delish, will be making tonight! Thanks for continuing to inspire me in the kitchen and behind the lens

  • Cherine

    Love goat cheese and this dish looks wonderful

  • Vicki

    I can’t wait to try this at home!

    To save a copy of your lovely steps-by-photo, I linked you to my marketing blog: http://STLworldwide.tumblr.com

    It’s totally out of context there, but who cares. I’ll have a nice meal once I make this. 🙂

    Keep up the wonderful food blogging.

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  • Leah

    Just reading the title of this had me salivating… cannot wait to try!!!

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    […] recipe for Monday’s pasta is ripped out of a Rachel Ray magazine, but here it is online. E was gone Monday-Tuesday and Thursday-Friday, which might have made this the longest week of my […]

  • Amanda Barkey

    Glad you are ignoring Cooper’s hate on for pasta and you are posting pasta recipes! This looks AMAZING… cant wait to make it and it uses all of the herbs growing my garden! woot!

    • Tracy

      Ahh this one is an oldie BUUUUUUUUUUUUUUUUUUT I’m gonna make it this week.

    • Amanda Barkey

      oh shoot- well I am SO glad I saw it cause I am ALL over this this weekend- looks so delish. you totes should make this again.

  • Kali

    This looks SO GOOD! Totes using fresh tomatoes from my garden. Thanks Tracy!

  • Holly Kenna

    Yay! Representing the Irish with good ole KerryGold! That’s how it should be mmmmm

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