- Organic Bound
If you're a fan of goat cheese (chevre), here's a quick and easy pasta dish with loads of flavor. If you can find it, tomato linguine or fettuccine makes an attractive presentation, but any pasta will be delicious. Because this dish is very rich and filling, it makes an excellent starter course.
|1 1/2 cups||broccoli florets (cut into evenly sized pieces)|
|1 1/4 cups||heavy (whipping) cream|
|3 ounces||mild chèvre (cut into small pieces)|
|8 ounces||linguine or fettuccine|
|Freshly ground black pepper|
|2 tablespoons||fresh parsley (minced )|
Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the broccoli florets. Blanch the broccoli for 2 minutes, then drain immediately and plunge them into a bowl of ice and water to stop the cooking process and set their bright color. When cool, drain thoroughly and set aside.
Combine the garlic and cream in a small saucepan and bring to a simmer over medium heat. Reduce the heat to maintain a simmer and cook for 10 minutes to mellow and infuse the garlic flavor.
Using a slotted spoon, transfer the garlic cloves to a food processor or blender, add the goat cheese and about half of the hot cream. Process until smooth, then add the remaining cream and blend again. Return the sauce to the saucepan and keep warm over low heat.
Bring a large pot of water to a boil over high heat. Cook the pasta according to package directions. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta in a colander. Transfer the pasta to a large bowl, add the hot chevre sauce, and toss to coat. If the sauce is too thick, thin it with some of the reserved pasta liquid. Season with salt and pepper, to taste. Divide the pasta between two warm plates or shallow bowls and garnish each serving with half of the parsley. Serve hot.
Note: If you’d prefer to substitute whole milk for the heavy cream, increase the amount of cheese to 4 ounces; otherwise, your sauce will be too thin to coat the pasta well.