Chevre Patsa Sauce - My new fav!
| October 04, 2012
Featured Recipe: Spinach, Chicken, and Chevre Pasta
There is a super easy pasta sauce theme going on and I’ve missed creating my own dish until now. I’m talking about using chevre (or goat milk cheese) as the creamy binder to your simple pasta dishes. I’ve sampled several versions at restaurants and friends’ homes and maybe you have, too. Some had protein, others not. Asparagus, spinach, sautéed onions and carrots, pepper medley and fresh herbs have all appeared in one way or another. But the one thing they all have in common is the simplicity of stirring in the cheese with a bit of pasta water and the sauce is complete.
I think it works best with short pasta, a chopped or small vegetable and with a squirt of lemon to top it all off. Use today’s recipe as a jumping off place for your own pasta creations and pull it all together with the earthy creaminess of chevre. Enjoy!
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