Cavatappi and Goat Cheese |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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A delicious recipe found on Bayberry Farms pasta bag. Ingredients:
8 ounces cavatappi pasta (corkscrew tube pasta) |
1 tablespoon olive oil |
3 cups vidalia onions, sliced thinly |
4 ounces soft fresh goat cheese |
1/2 cup milk |
1 garlic clove, minced |
3 tablespoons dry white wine |
1 -2 teaspoon fresh sage, chopped (or 1/2 tsp. dried) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3 tablespoons toasted walnuts, chopped |
Directions:
1. Cook pasta according to package directions(10-11 minutes). Drain.
2. Heat oil in saucepan. Add onions and cook slowly until golden and caramelized, about 20-25 minutes. Stir occasionally.
3. To toast walnuts, place in a separate preheated skillet(preferably non-stick) and saute for a few minutes.
4. Combine goat cheese and milk in a small bowl and mix until well blended. Set aside.
5. Add garlic to onion in skillet, cook until softened, about 3 minutes. Add wine, sage, salt and black pepper. Cook until liquid has evaporated.
6. Remove from heat; add pasta and goat cheese mixture, stirring to melt cheese. Sprinkle with walnuts. Enjoy!
7. Refrigerate any leftovers.
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