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.
Farfalle With Goat Cheese Sauce Recipe
- To prep for this simple recipe, you must steam the fresh spinach and drain it being sure to squeeze all the water out.
- Be sure to take the butter out so it softens up. Mince the garlic and you are ready to go.
- Bring a large pot of salted water to boil and cook the pasta to your liking. (I prefer al dente which is Italian for "to the tooth" and describes pasta that is not soft or overdone.)
- While the pasta is cooking, combine the basil, cilantro, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until smooth.
- Add the goat cheese and pulse until well mixed with the other ingredients.
- When the pasta is cooked, drain, but reserve 1 or 2 tablespoons of the cooking water. Combine the hot pasta with the processed ingredients and the cooking water in a large bowl. Mix until the pasta is coated well.
- Serve and make sure you have salt and pepper on the table to season to taste.