Tagliarini With Chevre & Olives Recipe
Ingredients
| Pine nuts | 1/4 Cup (16 tbs) | |
| 2 cups each whipping cream and regular-strength chicken broth | ||
| Chevre | 12 Ounce, trimmed | |
| 1/2 cup Spanish-style or Nicoise olives, pitted and chopped | ||
| Tagliarini | 8 Ounce | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Orange peel | 1 Tablespoon, grated | |
| Chives | 3 Tablespoon, chopped | |
| Whole chives | ||
Directions
Stir pine nuts in a medium-size frying pan over medium-low heat until lightly browned (about 3 minutes); set aside.
In a 4- to 5-quart pan, combine cream and broth.
Bring to a boil over high heat; boil, uncovered, stirring occasionally, until reduced to 1 1/2 cups.
Reduce heat to low and whisk in about half of the cheese, adding enough to develop a rich cheese flavor; stir in olives and keep warm.
Meanwhile, in a 5- to 6-quart pan, cook tagliarini in 3 quarts boiling water just until tender to bite (6 to 7 minutes for dry pasta, 2 to 3 minutes for fresh); or cook according to package directions.
Drain well, then return to pan over low heat.
Add pine nuts, butter, and 2 teaspoons of the orange peel.
Mix lightly, using 2 forks.
Pour sauce into a warm serving bowl; mound pasta in center.
Crumble remaining cheese and sprinkle over pasta with chopped chives and remaining 1 teaspoon orange peel.
Garnish with whole chives.
In a 4- to 5-quart pan, combine cream and broth.
Bring to a boil over high heat; boil, uncovered, stirring occasionally, until reduced to 1 1/2 cups.
Reduce heat to low and whisk in about half of the cheese, adding enough to develop a rich cheese flavor; stir in olives and keep warm.
Meanwhile, in a 5- to 6-quart pan, cook tagliarini in 3 quarts boiling water just until tender to bite (6 to 7 minutes for dry pasta, 2 to 3 minutes for fresh); or cook according to package directions.
Drain well, then return to pan over low heat.
Add pine nuts, butter, and 2 teaspoons of the orange peel.
Mix lightly, using 2 forks.
Pour sauce into a warm serving bowl; mound pasta in center.
Crumble remaining cheese and sprinkle over pasta with chopped chives and remaining 1 teaspoon orange peel.
Garnish with whole chives.
Chef
