Preparation
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the trecce dell’orto pasta according to package instructions until al dente. Reserve ¼ cup pasta water, then drain.
2. Build the Lemon-Thyme Oil
In a large pan, gently warm the olive oil over low heat. Add thyme and allow it to infuse for 1–2 minutes—just enough to release aroma without browning.
Remove from heat and stir in lemon zest and lemon juice.
3. Toss the Pasta
Add drained pasta to the pan and toss gently to coat. If needed, add a splash of reserved pasta water to help emulsify the sauce.
Season with salt and freshly cracked black pepper.
4. Prepare the Whipped Goat Cheese
In a bowl, combine: Goat cheese, Aronia berry powder, Lemon juice, Garlic powder, Cayenne, Salt. Using a whisk or fork, begin to whip the mixture while slowly adding olive oil until the texture becomes light, smooth, and spreadable—almost mousse-like. Adjust aronia powder gradually until you reach a soft pastel purple tone (as shown in your dish).
5. Plate with Intention
Transfer pasta to a serving plate or shallow bowl. Spoon generous dollops of the whipped aronia goat cheese across the pasta—allowing it to sit naturally rather than spreading. Finish with: Fresh thyme sprigs, Light drizzle of olive oil, Optional extra lemon zest
Optional Notes & Variations
Add shaved asparagus or peas for additional spring texture
Substitute ricotta for a milder cheese base
Use lavender or herbes de Provence for a more floral profile
Serve slightly warm or room temperature for best balance
About the Recipe
This spring-inspired pasta features trecce dell’orto—Italian “braids of the vegetable garden”—lightly coated in lemon-thyme olive oil to enhance its natural color and texture. Finished with a whipped goat cheese blended with aronia berry powder, the dish delivers a balanced combination of brightness, creaminess, and subtle tang. The soft pastel tones and clean flavors make it an ideal addition to Easter tables, seasonal gatherings, or any occasion that calls for a visually striking yet approachable dish.
Ingredients
For the Pasta
12 oz Trecce dell’Orto pasta (vegetable braid pasta)
3 tablespoons high-quality olive oil
1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
Zest of 1 lemon
2 tablespoons fresh lemon juice
Salt, to taste
Fresh cracked black pepper, to taste
For the Whipped Aronia Goat Cheese
6 oz goat cheese (soft, room temperature)
1–2 teaspoons aronia berry powder (adjust to achieve soft pastel purple tone)
1 tablespoon fresh lemon juice
¼ teaspoon garlic powder
Pinch of cayenne pepper
Salt, to taste
1–2 tablespoons olive oil (to loosen + whip texture)