Sometimes I wonder if I over-use certain ingredients on this blog. Like goats cheese. Drizzle and Dip is practically a shrine to the stuff, its hard to believe that about 10 years ago I couldn’t bear it.
Food is like love for me, when I fall in it, I often fall quite hard and get a bit carried away.
Goats cheese is one of those things that I am head over heels in love with and any excuse I can find to use it I do. Like here:
- with dukkah baked pears and honey
- stuffed into apricots, wrapped in bacon, and roasted
- with slow-roasted tomatoes in a salad
- rolled into truffels with honey in the middle and rolled in pistachios
- in a salad with roasted new potatoes and rocket
- with grilled peaches, parma ham, and a raspberry vinaigrette
- with Norwegian salmon and one of the best salads ever
- with homemade pickled beetroot
- on a flatbread with zucchini and beetroot
- in a salad with watermelon, cress, and vodka
If you read my stuff, you will also know I hate waste, and as a professional food stylist I often have a lot of leftover food from shoots which I always try to incorporate into a recipe here.
The lovely goat’s cheese in this recipe was from one of those shoots. It was imported from France and I had it in my freezer for ages so it needed to be used. By the way, in case you didn’t know, you can freeze cheese. It doesn’t always thaw back to its original texture (as in the case with harder cheese like Cheddar), but the taste is fine and I find it perfect to cook with it.
This is a fabulous one pot dish that can be whipped up in 20 minutes. You prepare all the greens while the pasta is on the go, and you use the same pot that the pasta was cooked in to make the sauce. I like to use wholewheat pasta as I have come to prefer its firmer texture and slightly nutty taste. Knowing that it’s also marginally better for me, also makes me happy.
Recipe | serves 2
- 200 g wholewheat linguini
- 200g baby leaf spinach
- 1 cup of flat-leaf parsley
- zest of a lemon
- 1 – 2 T of lemon juice
- 125g goats cheese/chevin
- 1 free-range egg lightly beaten
- 1/4 cup freshly grated Parmesan cheese
- a handful of toasted walnuts
Bring a large pot of salty water to a boil and add your linguini.
While this is cooking, put your spinach in a bowl, roughly chop the parsley and add the grated lemon zest to the greens.
When the pasta is cooked, drain, reserving about 1 1/2 cups of the cooking liquid. This forms the base of the sauce.
Put the pot back on the heat with 1 cup of the pasta water and add the goat’s cheese. Using a whisk break this up and incorporate it in the water.
Add the greens and the lemon juice to the liquid and toss around. The spinach will immediately start to wilt. Add the pasta to the pot and stir everything together.
Add the egg to the pasta with the Parmesan cheese which will thicken the sauce. Check the seasoning and add salt if necessary (although you probably won’t need to as the saltwater and goat’s cheese will contribute enough). It needs a few grinds of black pepper. Sprinkle over the toasted walnuts.
Serve straight away with a chilled Chardonnay or a crisp Sauvignon blanc.
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