I made this recipe a few months ago but I forgot to post it. Did it happen with you too? 🙂 I found the photos on my computer and I was glad to remember the recipe. The worse is when I find food photos and I don’t remember the exact quantities of all the ingredients – this way I can’t post the recipe on my blog.
Spinach goes really well with walnut and goat cheese. I added some broccoli too, it was a leftover in my fridge and I wanted to use it. It is an easy pasta dish, the result of some improvisation and the ingredients are still seasonal (except walnut).
Ingredients (serves 2)
– 200 g penne pasta
– 1 big handful of fresh spinach, chopped
– 1/4 of a whole broccoli, florets and stalk
– 100 g walnut halves
– 100 g goat cheese + 25 g for serving
– 1 cup (2 dl) dry white wine
– 1 lemon’s freshly squeezed juice
– 2 cloves garlic, peeled and finely chopped
– olive oil
– salt, pepper
In a dry pan roast the walnut with salt for 5 minutes. Set aside. Boil the penne in salted water al dente (according to the insturcitons on the package), drain and set aside. In a pan heat olive oil and saute the garlic for 2-3 minutes, then add wine and lemon juice. Stir around, cook for 2 minutes before adding the broccoli. Cook for 7-8 minutes, add spinach and goat cheese while stirring. Let it simmer for 5 minutes before adding the cooked penne and the roasted walnut. Season with salt and pepper, stir for another minute and make sure the penne is covered with this wine-lemon-goat cheese sauce. Turn off the heat. Serve it with goat cheese on top. Yum!