Goat Milk Fettuccine with Spicy Corn Fritters + Sweet Nectarine.

Clearly, I have a fixation with goat’s milk right now.

That’s not to say that I don’t love cow’s milk and all cow’s milk cheeses, but my recent infatuation with our new goats has created a mini obsession with goat related products.

Don’t worry, I’m not switching to solely goat’s milk products or anything…but at the same time I do have a ton of goat milk inspired recipes. For your sake though, I will try to spread them out.

It’s funny, I was just in Wisconsin the past couple days learning all about Wisconsin milk and cheese, but goat’s milk really wasn’t discussed. I was thinking that to be understandable, as I have only ever seen Wisconsin marketing cows and cheese. But I decided to look up which state has the largest goat’s milk production and surprisingly, it’s also Wisconsin! Apparently Wisconsin became the dairy capital of the US after the introduction of alfalfa in the last quarter of the 1800’s because their soil is perfectly suited for its growth.

Wow, way to go Wisconsin, we all know how much we love cheese (of any kind) over at the Gerard house, so go cheeseheads!

Anyway, I thought it would be really fun to switch things up a bit and try a little different approach to the classic fettuccine.

I definitely wouldn’t say this is anything close to the classic version because the goat’s milk gives off a delicious little tang that leaves you asking yourself “what is that”? I do think you have to be a fan of goat’s milk/cheese to truly enjoy this, but if you’re a little unsure, there is a whole lot of manchego cheese in here too. Again, you know how I feel about cheese, it clearly makes everything like 10x better.

But what really makes this goat milk fettuccine with spicy corn fritters crazy good?? The corn fritters!

I mean, come on, you know that’s probably the reason you are all here today. Corn fritters and cheesy, creamy, buttery pasta – what could be better??

I know it may seem a little odd to be pairing fried corn fritters with pasta, but I promise, if you like pasta and you like corn fritters you will love this combo. The fritters give the pasta some texture and crunch, which I personally welcome with a creamy pasta like this. Plus, the flavors of the sweet and spicy corn paired with the goat’s cheese/milk is close to perfection if you ask me.

I did do one more thing that’s a little “our there”, and if you are not into it you can easily leave this part out, but I added some thin slices of nectarines right on top of the pasta. I know this probably seems really odd, but it just seemed so right to me. The nectarines add just a little sweet and fresh flavor that pair really well with this dish.

I was actually pretty surprised at how much my family loved the addition of the nectarines. Well honestly, I don’t really know if they knew there were nectarines in there, but they really enjoyed the pasta. But then again, I am not sure how you couldn’t know, they give off such a nice zest.

Again this pasta is so creamy, buttery and just a little tangy, but still super cheesy with all that manchego cheese – SO GOOD.

If you ask me, this is the perfect lighter, summertime version of fettuccine. Not as heavy as the traditional, but yet still leaves you with that awesome feeling of just eating a really great, hearty pasta.

Bonus points that it’s also fairly quick and simple to get together. The corn fritters are a bit annoying because you have to fry them, but I think they are well worth it. If you’ve never had corn fritters, now is the time. The corn is fresh and sweet, and when fried it’s kind of just the best thing ever.

Ok, and since we are sort of on the subject of corn, I just have to mention that after spending the weekend in Wisconsin, I now have a slight obsession with all those green corn fields. They both amaze and… somewhat frighten me…all at the same time. So much corn!

Also, I could totally live in Wisconsin. It’s beautiful and I love all the green and the land that seems to go on and on practically forever. I am guessing I might have a hard time with the winters, but the summer (and I am guessing the fall too) seemed awesome. Wisconsin gets two thumbs up from me!

Goat Milk Fettuccine with Spicy Corn Fritters + Sweet Nectarine.

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6 Servings

by Tieghan Gerard

calories 1111kcal

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Prep20 minutes mins

Cook20 minutes mins

Total40 minutes mins

I thought it would be really fun to switch things up a bit and try a little different approach to the classic fettuccine.

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Ingredients 

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Corn Fritters

• ▢ 1 jalapeno, seeded + minced
• ▢ 3/4 cup flour
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon chili powder
• ▢ 1/4 teaspoon salt + pepper
• ▢ 1/2 cup milk, any % you prefer
• ▢ 1 1/4 cups sweet yellow corn, about 2 ears
• ▢ 1/3 cup fresh basil, chopped
• ▢ canola oil, for frying

Fettuccine

• ▢ 1 pound fettuccine
• ▢ 4 tablespoons butter
• ▢ 4 ounces cream cheese, softened
• ▢ 4 ounces goats cheese
• ▢ 2-3 cups whole goats milk, may also sub whole milk or cream in a pinch
• ▢ 1 cup manchego cheese, shredded
• ▢ salt and pepper, to taste
• ▢ pinch of nutmeg
• ▢ pinch of crushed red pepper
• ▢ 1/4 cup fresh basil, chopped
• ▢ 2 ripe nectarines, sliced thin, for topping (optional)
• ▢ fresh cherry tomatoes, basil and parsley, for serving

Instructions 

• To make the corn fritters, add the flour, baking powder, chili powder, salt, pepper and milk to a bowl. Stir until combined. Fold in the corn and jalapeno. It should be the consistency of a very thick pancake batter, if needed add a tablespoon more of milk. Preheat the oven to 300 degrees F.
• Add oil to a large saucepan and heat over medium high heat. When the oil is hot add about 1-2 teaspoons of batter to the pot. Fry for 1-2 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Keep the fritters warm in the oven until the pasta is ready.
• To make the fettuccine, bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside. Heat a large skillet with high sides over medium-high heat, add the butter, goat's milk, cream cheese and goat's cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the manchego cheese, basil, crushed red pepper, pepper, salt and nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta to the sauce and toss well, cook another 1-2 minutes to warm through. Remove from the heat. The sauce with thicken and coat the pasta a bit easier as it cools. Serve warm with corn fritters, slices of nectarines, tomatoes, basil and more cheese! Dig in!

Nutrition

Calories: 1111kcal | Carbohydrates: 78g | Protein: 26g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 144mg | Sodium: 527mg | Potassium: 537mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1350IU | Vitamin C: 7.4mg | Calcium: 428mg | Iron: 2.9mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Start your week off with right a big bowl of this killer pasta. Yup, sounds awesome to me.