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
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.