Farfalle with Goat Cheese

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I feel it is my moral obligation to share this recipe with you!

Farfalle with Chicken, Tomatoes, Caramelized Onions, and Goat Cheese

I have been made it 3 or 4 times since I discovered it last summer. The exciting part of the recipe is the goat cheese. You add it at the end. When it melts, it combines with the juices from the fresh tomatoes to form a very light sauce over the pasta. And do I need to mention the wine-infused caramelized onions? I rest my case! I think this is a good one to serve for company, and it doesn't require that much work. I do, however, urge you not to omit any steps or ingredients (particularly caramelizing the onions and adding the herbs)!

The recipe calls for chicken, but being a vegetarian, I have omitted that and added portobello mushrooms to good effect. The recipe also tells you to serve the pasta over a bed of fresh spinach, but I have felt compelled to add the spinach directly at the end of cooking to make it slightly wilted.


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