Drunken Goat with Edamame, Fennel & Rotini

By Steve Denari




10 ounces rotini

10 ounces Drunken Goat, rind intact, cut into 1 inch cubes

5 tablespoons lemon juice

1 cup fresh-shelled edamame

1/4 pound fennel bulb, sliced paper thin (about 1 1/2 cups sliced)

4 tablespoons fresh mint, cut into chiffonade

3 tablespoons chopped fennel fronds

3 tablespoons EVOO

Zest of 1 medium lemon

Sea salt

Freshly ground pepper



1. Cook the pasta in salted boiling water until al dente. Drain through colander and wash with cold water to cool. Drain the excess water.

2. Toss all the ingredients together in a bowl. Adjust seasonings to taste.


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