Pasta with goat cheese and greens
1 pound penne pasta
5 ounces chevre
5 tablespoons butter
2 cups oyster mushrooms, sliced
3 scallions, chopped
4 cups of cooking greens (spinach, chard, etc.)
2 tablespoons dill, chopped
½ fresh lemon, juiced
¼ cup white wine
Handful of cherry or grape tomatoes, halved
Hard goat cheese (like Old Windmill Dairy's Reserve) or Parmesan, grated to taste
1. Boil the pasta until it is al dente. Sauté mushrooms and scallions in butter. Once mushrooms are tender, add cooking greens. When greens are wilted, add dill, lemon juice and white wine. Rinse pasta quickly so it retains heat.
2. Crumble or scoop spoonfuls of the chevre in a big bowl. Mix pasta and cheese so the cheese melts. Add mushroom mixture with pasta and cheese, stir. Add tomato halves. Grate hard goat cheese (or Parmesan) on top.
main courses, goat cheese, pasta, season vegetables June 13, 2012 03:08
No one has liked this recipe.
No comments yet.