Monday, April 13, 2015

Penne ai Tre Formaggi

Monday 6 April
We still had a bowl of herbed goat cheese spread that Barbara had whipped up for dinner with the Santens a couple of weeks ago, so we decided to cook it into a cheesy pasta. 

All we had to do was boil a pot of penne, melt some butter in another pan, add heavy cream to heat and thicken, and stir in the spread plus a pile of grated asiago and pecorino romano.  It was only tre formaggi, not quattro, but the herbs (sorrel, oregano, garlic chive) raised it to a higher, greener level.

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