This turned out to be way more than the sum of its parts.
Summery wintertime hydropasta:
about 1/4 cup plain goat cheese
about 8 brine-cured kalamata olives, diced
2 tsp. olive oil (fancy and pungent if you have it)
1 hydroponic tomato (you could use a handful of grape tomatoes maybe)
fresh spinach egg linguine for two people (I used Knoll Crest Farms)
Put salted water on to boil. While it's heating, mix first three ingredients in a small bowl with a fork until cheese is smooth and olives are distributed. Dice tomato, removing seeds if you care. Cook pasta according to package instructions (2-3 minutes), drain, and immediately return pasta to pan. Toss pasta with goat cheese mixture, divide onto two plates, and top each plate with half the diced tomato. Add a few grinds of black pepper to each plate, and pow! Your awesome dinner is done in under ten minutes.
The olive oil flavor is really key here - the more "olive-y" the better. I used some of the Pasolivo I bought as a birthday present to myself. It's really good - if you've ever been skeptical about whether olive oil can have a real flavor impact, Pasolivo will convince you. It's quite strong, with lots of fruity, grassy notes. Plus Pasolivo is made in my homeland, the li'l old central coast of California. And look how lovely it is!