Tuesday, November 9, 2010

Chevre and Spinach Creme Farfalle

This pasta is so very simple and tasty!  The main flavor in the creme sauce is the French Chevre Cheese.  Chevre is a soft, fresh, goats milk cheese with a natural tangy flavor that goes very well with spinach.
     Recipe:  Saute some fine chopped garlic and onion in olive oil over medium heat.
     When the onions are cooked clear,  add a generous amount of fresh spinach leaves.  (Remove the stems from the spinach first!)
     Saute and stir till the spinach becomes wilted.
     Remove the spinach from the pan and set it aside.
     Add some cream to the same pan over medium heat.
     When the cream gets hot and starts to gently reduce, add some sea salt, black pepper and a pinch of Herbes Du Provence.
     Add a few Chevre cheese slices.
     Add some whole fresh torn parsley leaves.
     Stir and slowly reduce the sauce over medium heat till it becomes a light medium thickness.
     Add a little bit of chopped pimiento.
     Return the wilted spinach to the sauce and stir.  (Holding the spinach on the side till the sauce is finished will help keep the bright color of the spinach.)
     Add some al dente cooked farfalle pasta.
     Toss the sauce and pasta together.
     Set the pasta on a plate and sprinkle a little bit of chopped pimiento over the pasta.
     The rich flavor of the Chevre is so nice in a hot pasta.  Farfalle pasta does pick this sauce up well.  The pinch of Herbes Du Provence adds a little depth to the flavor of the sauce.  Remember, make just enough sauce to flavor the pasta and not to flood the pasta.  Yum!  ... Shawna

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