Farfalle With Goat Cheese Sauce Recipe
Servings: 4 - 6 servings
Ingredients
- 1 pound bowtie pasta
- 1 cup basil leaves lightly packed
- ¾ cup cilantro leaves packed
- ½ cup fresh spinach steamed and well drained
- ½ cup Parmesan cheese freshly grated
- 2 tablespoons butter softened
- 2 cloves garlic minced
- ¼ teaspoon sea salt
- ½ teaspoon black pepper freshly ground
- 8 ounces goat cheese
Instructions
- 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.
Notes
I made this for just my wife and so I reserved some of the sauce and used it the next night to sauce some broiled halibut that we served some friends. It was delicious and well received.