Edamame Pasta with Goat Cheese
1 Pack Edamame pasta
1 Log of Brie Goat cheese
1/2 Fennel
1/2 Fresh Basil
2 hand fulls off fresh Spinach
Himalayan Salt
Black pepper
Olive oil
Slice the goat cheese. Chop the fennel, spinach and basil.
Fry the fennel, boil pasta, serve the dish with basil and spinach. Sprinkle with olive oil, Himalayan salt and black pepper.
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