Friday, October 12, 2007

Potato & Leek Sacchettini with Goat Cheese & Herbs

Potato & Leek Sacchettini with Fresh Herbs

Prep/Cook time: 20 minutes (boiling the water + a minute or two to chop the herbs)
Serves 4-6

2 heaping cups of Potato & Leek Sacchettini by Olivieri (any small stuffed pasta would be fine, just match the herbs with the filling)
½ - ¾ cup fresh herbs (I used rosemary, thyme and oregano) coarsely chopped
2.5 oz/ 70g goat cheese, in small chunks (it’s easier to melt)
¼ - ½ cup pasta water
Freshly ground pepper to taste

1. Cook the pasta in boiling water with 1 tbsp salt. It should be al dente (about 3 minutes) and drain, but save ½ cup of the pasta water for the “sauce”.

2. Put the goat cheese in the pot, return the pasta and add the herbs and some of the cooking water. Toss gently until the cheese is melted and add more water if needed. Season with freshly ground pepper and serve with a salad.

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katiez said...

They're darling - and the topping is perfect! Melted goat cheese and herbs.... Makes me hungry..and I just finished lunch!

Ruth Daniels said...

Thanks Katie. The roundup is now ready, and your dish is awesome- probably on the table this weekend.