Truffle Pasta with Goat Cheese and Peas
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So I thought this dish would work, but it didn’t. I have a bunch of truffle pasta from O & Co., so I cooked it, adding some frozen peas for the last minute or so of boiling time. I sauteéd garlic in olive oil, added the pasta, and some goat cheese crumbles. I added a little salt & pepper, a drizzle of black truffle oil, and then realized why it was a bad idea. The goat cheese melted and made it a sticky mess. Oh well, it happens sometimes!
7 Comments
Sara
I hate when that happens – but I do love the sound of truffle pasta.
Dino
I did warn her that I didn’t think it would work, but you have to hand it to her for trying anyway. After all, you never know! Some accidents in the kitchen turned out to be quite successful…
Helene
Oh no, it’s so sad. I don’t like with this happens.
Brandon W
You were going in the right direction with this.
Try this recipe:
http://www.globalgourmet.com/food/special/2003/real/spaghetti.html
It’s from Tyler’s first book. I make it a few times a year, but I use bacon instead of pancetta and always double the recipe so I get a bunch of leftovers for lunch. Heats up well in the microwave, you just need to add a few tablespoons of water.
Not sure how the truffle noodles would have worked out.
Brandon W
My picture of it is better than the one on that website:
http://www.flickr.com/photos/brandon_w/2606412300/in/set-72157610619816163/
Brandon W
Oh and extra goat cheese and fresh herbs make for great scrambled eggs or an omelet.
I think three comments on this might be enough…
Ashley
Your photo is way better! And a Tyler Florence recipe would totally be the way to go. I’m not sure that I’ve ever made eggs with goat cheese before…I’ve used the herbed Laughing Cow stuff before though, which rocks!
The truffle pasta is really wonderful! I have to think of another way to use the rest of it.