To begin with I have to say that I could not find any fresh Chervil ANYWHERE so substituted chervil for fresh Italian flat-leaf parsley. After all, Chervil is a French Parsley so I figured Italian was just as good, yes? And goat's curd? Well, I'm pretty sure the marinated fetta I bought wasn't goat's but it was absolutely delicious.... A very quick and easy dinner!*Taken from Karen Martini's 'Where The Heart Is'*
Ingredients
150g unsalted butter
500g fresh angel-hair pasta (I used dried angel-hair spaghetti)
1/2 cup chives, finely chopped
3/4 cup chervil, coarsely chopped
150g fresh soft goats curd or marinated soft goats fetta, crumbled
salt flakes and freshly ground pepper
extra virgin olive oil, for drizzling
shaved Parmesan (optional) to serve
Method
Cut butter into small cubes and set aside at room temperature for about 20 minutes.
Cook pasta in a large saucepan of lightly salted boiling water for 2-3 minutes or until al dente. Drain, then add butter and toss to combine. Stir through chives, chervil and goat's cheese. Season with salt and cracked pepper. Drizzle generously with extra virgin olive oil. Serve immediately, scattered with Parmesan, if desired.
Serves 4
4 comments:
That is real fast food.I will have to give that one a try too.
Marianne - yes, you must make this quick and easy pasta. The longest part was waiting for the water to boil and the butter to melt!
I make something similiar but use creme fraiche, fresh dill, peas, and flakes of hot smoked salmon.
This is great info to know.
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