Spinach and Goat Cheese Pasta dish
Here's an old standby I've used for a few pot luck dinners. It's something I made up on the fly as it's easy and tastes great! I don't really measure anything for this recipe so I hope that is OK with everyone.
Pasta of your choice (I like the spirally ones as it holds a lot of the ingredients together)
Goat Cheese
Fresh Spinach
Olive oil (enough to lightly coat dish or you can omit it)
Club House's Roasted Garlic and Pepper spice (to taste)
Freshly ground black peppercorn (to taste)
Cook pasta. Let pasta cool until warm and set aside once done.
In large bowl, toss together cooked pasta, fresh spinach, olive oil and goat cheese. I usually take the goat cheese and crumble it over the bowl.
Throw in freshly ground peppercorn (I like to use a mortar and pestle and roughly grind the peppercorns) and Club House's Roasted Garlic and Pepper. I like to put a lot of it in there so I sprinkle quite a bit.
Make sure everything is well coated and voila! It is ready to serve.
It's a really simple recipe but it tastes fantastic. I personally prefer my pasta to be warm or slightly warm as it goes nicely with the cool temperature of the goat cheese.
Pasta of your choice (I like the spirally ones as it holds a lot of the ingredients together)
Goat Cheese
Fresh Spinach
Olive oil (enough to lightly coat dish or you can omit it)
Club House's Roasted Garlic and Pepper spice (to taste)
Freshly ground black peppercorn (to taste)
Cook pasta. Let pasta cool until warm and set aside once done.
In large bowl, toss together cooked pasta, fresh spinach, olive oil and goat cheese. I usually take the goat cheese and crumble it over the bowl.
Throw in freshly ground peppercorn (I like to use a mortar and pestle and roughly grind the peppercorns) and Club House's Roasted Garlic and Pepper. I like to put a lot of it in there so I sprinkle quite a bit.
Make sure everything is well coated and voila! It is ready to serve.
It's a really simple recipe but it tastes fantastic. I personally prefer my pasta to be warm or slightly warm as it goes nicely with the cool temperature of the goat cheese.
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