Penne With Treviso And Goat Cheese Recipes
SWEET GARLIC AND GOAT CHEESE PENNE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Slice the root end off the entire head of garlic and turn it upside down, wrapping it in aluminum foil and molding the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon of the olive oil on the garlic (reserving the other tablespoon) so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
- Bring a large pot of water to boiling for the pasta. Salt the water and boil until al dente. Drain and set aside.
- Heat the milk in a small saucepot and keep warm. Squeeze the garlic cloves into a small bowl and mash them. Add a small amount of the warm milk to this bowl and whisk until smooth.
- In a separate large saute pan, heat the remaining tablespoon of olive oil over medium high heat and saute the shallot until translucent. Deglaze the pan with the white wine and allow most of the wine to evaporate, then reduce heat to low, and add the garlic mixture. Whisk the goat cheese and Parmesan into the remaining hot milk, and add this to the pan with the garlic and wine sauce and season, to taste, with salt and pepper. Fold the drained pasta into the pan of sauce, transfer to serving dish and garnish with parsley sprigs.
PENNE WITH SUN-DRIED TOMATOES AND GOAT CHEESE
Make and share this Penne With Sun-Dried Tomatoes and Goat Cheese recipe from Food.com.
Provided by la petite chef
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
- Add onion and saute till tender, approx 3 minutes.
- Stir in garlic and saute 1 minute.
- Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
- Drain pasta and reserve 1/2 cup of pasta water.
- Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
- Season pasta to taste with salt-n-pep.
- Sprinkle with Goat cheese and shredded parm.
- Bon Appetite!
PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE
Provided by Sara Moulton
Categories Cheese Pasta Tomato Side Roast Goat Cheese Basil Fall Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
- Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
- Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.
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