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Goat Cheese and Sun-Dried Tomato Pasta12 ounces rigatoni, penne, or other short tubular pasta
1 cup sun-dried tomatoes (not oil-packed), thinly sliced
1/4 cup slivered almonds
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon red-pepper flakes
5 ounces soft goat cheese, crumbled, plus more for topping (optional)
1/2 cup chopped fresh parsley
Coarse salt and ground pepper

In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add sun-dried tomatoes, and cook 3 minutes. Remove 2 cups pasta water; reserve. Drain and return pasta mixture to pot.

Meanwhile, heat a small skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly browned and fragrant, 2 to 4 minutes. Transfer to a small bowl; reserve. Return skillet to medium heat; add oil, garlic, and red-pepper flakes. Cook, stirring occasionally, until fragrant, 20 to 30 seconds. Remove from heat.

To pasta mixture in pot, add garlic mixture, reserved pasta water, cheese, and parsley. Season with salt and pepper; stir to combine. Let stand until slightly thickened, about 5 minutes. Divide pasta among four shallow dishes; sprinkle with almonds and, if desired, additional cheese.

Serves 4.

Creamy Wild Mushroom Pasta with Asparagus and Goat Cheese
2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
3 cloves garlic, minced
2 sprigs thyme
16 oz assorted wild mushrooms, sliced (I bought a pack of enoki, crimini, oyster, portabello and button mushrooms)
1 cup vegetable stock
1 cup evaporated milk (or heavy cream if you'd rather go all the way)
1 pound casarecce
12 stalks asparagus (trimmed, cut into 1.5-inch pieces, and steamed for 10 mins)
Goat cheese

In a large pot, bring salted water to a boil.

In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the thyme and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the stock and reduce 5 minutes. Add the evaporated milk and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.

Cook pasta until al dente. Drain and quickly toss with mushroom sauce and steamed asparagus. Sprinkle with goat cheese.