Goat Cheese Sauce Farfalle
A while ago I found this great recipe in the New York Times Magazine from one of my favorite food writers, Molly O’Neill. The recipe was “Fusilli with Basil, Mint, Spinach and Ricotta Sauce” and was part of an article on simple summer time recipes.
It looked so good that I wanted to make it that night but realized I didn’t have all the ingredients. I decided to make some substitutions with what I had on hand and the result was delicious according to my wife.
Is my alteration of Molly O’Neill’s recipe a new creation? I don’t know, but it sure tasted great and was easy to make. So what’s the difference? Here is my Bowties with Basil, Cilantro, Spinach and Goat Cheese Sauce.
Farfalle, also know as bow ties or butterfly pasta because of how they look is great for just about any sauce you want to serve except for something real delicate. They can also be used in soups and pasta salads. There is a smaller version of farfalle called farfalline.