Herb Butter-and-Goat Cheese Linguine with Fresh Tomatoes

Salt/Pepper
1 lb. linguine pasta
8 oz. crumbled goat cheese
6 Tbsp. unsalted butter
1 onion finely chopped
1/2 cup white wine
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
1/4 cup fresh chopped tarragon
2 Tbsp. fresh chopped thyme
2 cups chopped tomatoes (multi-colored heirloom if you can find them)

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

While the pasta is cooking, in a serving bowl, add the crumbled goat cheese. In a medium saucepan, melt the butter over medium-low heat. Add the onion, some salt & pepper, and cook until softened (about 5 min.). Stir in the white wine and cook until slightly reduced (about 2 min.). 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 to taste with salt & pepper, and toss for 1 min. Add the tomatoes and toss gently for another minute.

*Original recipe courtesy of Everyday with Rachael Ray, June/July 2009, p. 119