Adapted from Nigel Slater's Real Fast Food
Over medium-low heat, start cooking the garlic and olive oil. Start some water boiling and find the rest of the ingredients. After about 10 minutes or so, add the onion to the garlic. Continue to cook, stirring occasionally, until the water comes to a boil.
For pastas that cook in about 10 - 12 minutes1: Add the filled pasta to the water now and salt liberally. Otherwise, wait a bit longer.
Once the pasta has cooked about 1/3rd of the way, add the tomatoes, a pinch of salt and herbs. Continue to cook, stirring occasionally, for another 3 - 4 minutes. Add wine and spinach, if using. After another 1 - 2 minutes, crumble in the goat cheese along with a spoonful or three of the pasta cooking water so that the cheese melts nicely down into a sauce. Stir in the nuts and the pasta should be about ready now, so drain it and toss the little beauties into the sauce.
If you like, gild the lily with a bit of grated parmesan on top, but it's not really necessary.
A recipe from http://kitchenmouse.rozentali.com/2009/12/goat-cheese-garlic-pasta/
Posted by Cori Rozentāle on .