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Mary Keehn, Cypress Grove Chevre
Serves 4 people
This earthy and elegant pasta dish combines fresh mushrooms and silky Truffle Tremor goat cheese for a double delight.
8 ounces orecchiette or fusilli pasta
5 ounces of "Truffle Tremor" goat cheese, crumbled or cut into small pieces
1 cup fresh spinach or arugula, coarsely chopped
1 cup sliced fresh mushrooms
1 cup ripe Roma tomatoes, seeded and diced
¼ cup olive oil
2 cloves garlic, minced
Salt and freshly ground white pepper to taste
Cook pasta in a large pot of boiling salted water.
While the pasta is cooking, in a large serving bowl, combine Truffle Tremor cheese, spinach or arugula, mushrooms, tomatoes, olive oil and garlic.
When pasta is cooked al dente, drain well.
Stir warm pasta into the ingredients in the large serving bowl, stirring gently until Truffle Tremor starts to melt. Add salt and pepper to taste. Serve warm.
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