Reviewed: Jun. 13, 2012

We made this tonight for dinner and we really liked it! We used a granny smith apple and subbed vegetable broth--YUMMY. Next time I think I will use more goat cheese to make it even creamier:) Thanks for sharing !

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Reviewer:

abewhite

Reviewed: Jul. 10, 2012

First: I made this with the ingredients I had on hand (feta instead of goat cheese and almonds instead of walnuts) so I'm sure that affected the outcome. The way I made it was suprisingly good. (I wasn't sure I'd like the apple.) Next time I'll have to plan better and actually shop for the right ingredients. Thanks!

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Reviewer:

jmruef

Reviewed: Aug. 7, 2012

I just made this and followed the recipe exactly as written. My husband and I LOVED it... I'm keeping this one in the rotation.

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Reviewer:

sarah Gow

Reviewed: Aug. 11, 2012

Yum! This would be an excellent Fall side and may even make an appearance at Thanksgiving this year! The flavors work so well together, and you have to like goat cheese to enjoy this pasta. Ditalini pasta is a fun shape and really holds the sauce. Another great one, Chef John, thanks!!

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Reviewer:

jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Aug. 30, 2012

This was extremely tasty, I think 2 apples would do wonders though.

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Reviewer:

DrSeussFreak

Cooking Level: Intermediate

Home Town: Highland Park, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Oct. 18, 2012

We made this last night and did like it, but when i make it again i will change a couple things. I would use a goat cheese with herbs or something on the outside to give the pasta a little more flavor, ands also more than 4oz. Also i think i cooked my apples a couple minutes too long because i couldnt really taste them or know that they were there, even though i used an extra apple. Also more thyme then was called for. Still very yummy though!

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Reviewer:

abcundiff

Reviewed: Jan. 28, 2013

This was tasty, and I'll definitely make it again. I increased the goat cheese a little and added some red bell pepper and onion with the apples, just because I needed to use them up. I also added a little crumbled bacon, which I keep in the freezer for all such purposes. I'm sure it would be fine without those additions, but with stuff on hand that seemed to fit, why not? Thanks, Chef John, for a great inspiration.

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Reviewer:

ROSEP47

Reviewed: Feb. 19, 2013

Pretty good. A little on the bland side, so I added extra cayenne powder, italian seasoning, onions, red pepper, and a pinch of garlic powder. I also substituted the pasta with whole wheat for health reasons. Otherwise, the goat cheese pasta fills you up real quick, super creamy and delicious!

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Reviewer:

dee823

Reviewed: Mar. 31, 2013

I reduced the pasta to 1 cup. I used almonds instead of walnuts and 1 c water and 2 chicken bouillon instead of broth. I also used 8 wedges of laughing cow blue cheese instead of 4 oz goat cheese. I did not saute the apple first, I just boiled it in the water and through the butter in afterwards. I have to agree with the other reviewers, it needs another apple. I think if I had left it with 2 c pasta and only 4 oz cheese it would have been dry and bland.

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