My saucy take on the French classic, Salade de Chèvre Chaud, with toasted walnuts and rosemary to create a delicious creamy goat cheese pasta sauce. Serve with fresh tagliatelle, spaghetti or fusilli - and add some fried bacon bits if you're feeling extra decadent.
- 2 tbsp walnuts
- 3 cloves garlic peeled, core removed & chopped finely
- 4 tbsp olive oil extra virgin
- 2 (60g small cheeses) Crottins de Chavignol or good quality matured goat cheese
- 1 tbsp fresh rosemary (or thyme) finely chopped (or herbes de Provence)
- 115 g (4oz) half fat cream (crème fleurette)
- 100 g (3.5oz) lardons/bacon bits OPTIONAL
- 250 g (9oz) fresh pasta
- handful fresh spinach leaves optional
Toast the walnuts under the grill for a couple of minutes (keep an eye on them, as you don't want them to burn) or dry-fry in a non-stick frying pan. Set aside.
Gently fry the chopped garlic in the olive oil for a minute but don't brown (it will otherwise turn bitter). Add the fresh herbs then chopped goat cheese and leave it to melt then add the cream, plus salt and ground pepper to taste.
Meanwhile, prepare the pasta according to packet instructions. I prefer using fresh pasta which only takes a couple of minutes but if you use dried pasta, prepare the pasta more in advance or take the sauce off the heat so as not to overcook.
Drain the pasta and toss into the pan with the sauce, sprinkling over the toasted walnuts.
Good matching wines: Sauvignon Blanc or fruitier Chenin Blanc, ideally from the Loire (the goat cheese is from the same region). The result is a creamy, almost honey-like taste that marries to well together.
Jill Colonna