It
sounded so good on paper. Yes, this creamy, tangy goat cheese sauce,
spiked with sweet apples and walnuts was going to make quite the
memorable winter pasta dinner. The only problem was, halfway through the
bowl I suffered that most dreaded of all pasta eating
afflictions…palate fatigue.
For
whatever reason, after three or four ounces of this perfectly fine
concoction, I got tired of eating it. It wasn’t that it started to taste
bad; it just became a little tedious. This is not an uncommon
phenomenon, especially with a bowl of macaroni.
However,
instead of declaring my goat cheese, apple, walnut pasta entrée idea a
failure, I decided to cleverly re-brand it as a tasty, seasonal side
dish. The same exact recipe that fell a little flat as a main course,
turned out to be a stellar side for some roast pork.
Of
course, with taste being as subjective as it is, maybe you’ll have a
different opinion as to this pasta’s worthiness as a headliner, but I
wanted to be clear about my official recommendation. Even simply adding
some slices of cooked chicken breast would have transformed the dish
into something a little less “one-note.”
