Spinach Pasta in a Goat Cheese Cream Sauce
I have a hard time finishing bags of spinach. There is just so much in there to eat before it goes bad! Cooking it helps because it shrinks up, but I can only take the texture of sautéed spinach for so long. By throwing it in with a pasta, the leaves wilt some so I can use more of it but it still keeps some of it's crispness.
Goat cheese is a non-melter and packs a lot of flavor. This light sauce will just glaze he spinach and pasta so you get all the flavor of goat cheese but don't have to deal with a clumpy sauce. All about the texture with this one!
8 oz Pappardelle
2 Handfuls of spinach
1 tbsp Chives
1 cup Milk
1 tbsp Rosemary
1/4 cup Pine Nuts
2 tsp flour
3/4 cup Goat Cheese
Salt, garlic powder, & pepper to taste
1. Heat a pot of water on the stove. As you start to heat the water add the salt, garlic powder, and rosemary. Adding these to the water will cause the pasta to take on more flavor. Bring the water to a boil and add the pasta. Cook the pasta for about 8 minutes and drain the water.
2. Place the spinach in a serving bowl. Immediately after draining the pasta add it to the bowl with the spinach and toss. The heat from the pasta will cause the spinach leave to wilt some.
3. In a sauce pan, bring the milk to a simmer and add the goat cheese. As the goat cheese begins to break apart whisk in the chives, garlic powder, and flour. Finally, zest a lemon into the sauce and continue whisking until it has reached your desired consistency.
4. Pour the sauce over the pasta and toss with the pine nuts. Serve immediately.