Friday, April 3, 2009

farfalle all'alfredo e rucola

this is really just a great cream sauce. you can add whatever vegetables you like; spinach, peas, asparagus all work well. I like the emphasis on greens for spring and went a step further with spinach farfalle pasta- delicious!

1/2 lb spinach pasta, farfalle, fettucine- any shape
2 c. (large handful) greens- arugula, mesclun...
1 c. cremini mushrooms, quartered
3 T fresh chives, chopped
2 lg garlic cloves, crushed
4-6 oz goat cheese
3/4 c. cream
1/3 c. fresh grated parmesan
2 T unsalted butter
2 T olive oil
pinch of flour, 1/2 teas.
salt & pepper

Start a large pot of salted boiling water for the pasta. Heat oil in a large, deep skillet and cook the garlic 1 minute; add the greens and saute until just wilted. Set aside in a sml bowl. Reduce the heat to low and add the butter and mushrooms. Before it starts to brown, add the cream, & season with salt and pepper. Add a pinch of flour to thicken slightly, then stir in the goat cheese. When the pasta is al dente, drain and add to the alfredo sauce. Toss gently, adding the wilted greens, chives and parmesan. Grate fresh ground black pepper on top & serve.

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