Friday, February 23, 2007

Lemony Cheese Tortellini with Spinach & Goat Cheese

Lemony Cheese Tortellini with Spinach & Goat Cheese
Prep time: 20 minutes (most of which is to boil the water for the penne)

Serves 2-4 (well, the 2 of us ate it all, but we didn’t add salad or anything else)

350g/12 oz fresh cheese tortellini (cook according to package directions)
1 tsp salt to the boiling water
1 tbsp pesto
2 cups baby spinach, coarsely chopped
3.5 oz/113g goat cheese, crumbled/chunked
1 large lemon, zest and juice
½ cup or so cooking water
Freshly ground black pepper to taste

1. In a large pot, boil water for tortellini. Once the water comes to a boil, add the salt and pasta. The fresh kind should only take about 5-6 minutes to cook.

2. In the meantime, put the pesto, spinach, goat cheese, lemon zest & juice in a large serving bowl.

3. Drain the tortellini and add to the serving bowl. Add about ¼ cup of the cooking water and toss. The idea is to melt the cheese and pesto, not to make a watery sauce. The sauce should really cling to the pasta, so add the water sparingly. Grind some pepper over the top. Taste, adjust seasonings and serve.

It’s great with a simple salad and some crusty bread, but often, we just wolf down the pasta all by itself.

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