Penne with Treviso and Goat Cheese

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This recipe was so easy to make, I whipped it up quickly for lunch. These flavors work so well together and if you're a goat cheese lover, you have to try it! Be easy with the red pepper flakes because they can easily over power the goat cheese in my opinion. Will definitely make again!

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My boyfriend and I really enjoyed this recipe. It was delicious and so easy to make! I will definitely be making again.

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This was amazing. It is very well balanced and has acidic, bitter, tart, and sweet notes. It is good hot or cold, and is both adult and kid friendly. Some people have complained that the dish is too bitter. Maybe it's just because they don't have the advanced palate of a 12 year old that gives them more tolerance, because I thought this was a wonderful dish, and I'm a kid. My parents loved it too. It is wonderfully creamy thanks to the goat cheese, and doesn't overdo the bitterness as much as some people say. It is easy to make and good for family meals, but I don't recommend it for special occasions because it doesn't look quite as good as it tastes.

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This dish was delicious, but WAY too salty! Between the sodium in the chicken stock (I used reduced-sodium and the cheeses, as well as the saltiness of the balsamic, it was much too salty for my taste. If you are making this recipe, I would suggest maybe omitting the parm cheese all together (1.5 cups in addition to all the goat cheese?!, or maybe adding water instead of chicken stock? Although I don't know how the sauce element would turn out.

Other than that, this dish came together nicely. I loved the texture of the raddicchio (used that instead of treviso, and spinach paired with pasta is always nice. This was also very easy to make, and came together in about 15 minutes.

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I have made this dish at least twice and loved it both times, I also froze it and it was just as good after defrosting it. I think the bitterness and tartness is really from the goat cheese but I LOVE goat cheese, again this dish if GREAT!

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You can't make a dish out of rhubarb and then complain it is tart. You can't make a dish out of radicchio or treviso and then complain it is bitter. This dish is excellent and yes there is a bitter element to it but it is not overpowering it is spot on. Try it!

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It was too bitter for me and my family.

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One word: DELICIOUS! This recipe was the perfect mix of creamy goat cheese, cheesey parmesan and just a little tang from the lemon and balsamic vinegar. YUM!

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AWE-SOME! After eating this dish, my wife was SHOCKED when I told her the rating on this. I made this 2 ways. I halved the balsamic in both. I made it Giada's way and WOW! The next time I, didn't have parm so I used asiago. I added sundried tomatoes, capers, bacon {drained}, and a mild Italian sausage {sliced in 1/2" pieces, sauteed & drained}. At the end I melted the asiago & goat cheese right in the skillet. So, not only was this another Giada great, but it is a very versatile base that can be slightly altered & expanded with ease & still taste amazing! Some ingredients may not be liked by everyone, but that doesn't ruin a recipe. You may not like hot-spicy ingredients or bitter ingredients - so just leave them out.

Traviso is a type of radicchio. Traditional radicchio is round, Traviso is long & tapered & comes to a point. I have seen some stores call it radicchio. If you are in NYC, go to Little Italy, you will find it there. I found it all over NYC & NJ, too, when I lived there.

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Much too tart. Too sour-and my sister and I are both accomplished cooks and followed recipe exactly - who has ever heard of treviso?? What is it? Where might you buy it? I live in pound ridge ny, spent 20 years in NYC and have never come across it. This recipe would be greatly improved by cutting cheese in half and adding sundried tomatoes, fresh tomatoes or some other sweetener even perhaps a touch of honey.