Pasta sauces are very versatile beasts and can be used with any type. This particular one makes use of peas, asparagus and goat’s cheese and is probably ideal for ribbon pastas like linguini, tagliatelle and spaghetti. White wine is used to give the sauce a more luxurious flavour.
Serves 6; Preparation time: 10 minutes; Cooking time: 20 minutes
- 4 tbsp plain flour or all-purpose flour
- 60g/2oz butter
- 1 shallot, sliced
- 400ml (14fl. oz.) milk
- 75ml (2 1/2fl. oz.) dry white wine
- 100g/5oz. goat;’s cheese with some extra for serving
- a pinch of grated nutmeg
- Either prepare fresh pasta or use 800g /24oz. dried pasta
- 150g/5 1/4 oz. peas
- 200g (5 1/4 oz.) asparagus, trimmed and sliced
- salt and white or black pepper to taste
- garnish of mint leaves
- Melt the butter in a small saucepan. Fry the shallot in this for about 3 minutes.
- Add flour to the pan and slowly pour in the milk. keep stirring for 5 minutes until the sauce thickens.
- Add the wine, nutmeg and goat’s cheese.
- Keep stirring while the cheese melts and season with salt and pepper to taste.
- Maintain a slow, low cook to produce a sauce of medium to thick consistency. If too heavy or thick, add a small amount of milk and keep stirring.
- Boil the pasta in a large pan of salted water. Add the peas and later the asparagus and simmer for iup to 5 minutes.
- Drain the pasta and return to the heat.
- Quickly add the sauce and serve immediately with extra goat’s cheese added.
- Garnish with mint leaves.