Today I initially planned on stuffed chicken breasts but the beautiful weather caused me to be a little lazy. As a result, I opted to make a simple pasta dish where I threw together shrimp, asparagus, farfalle & chevre or goat cheese.
Chèvre cheese is cheese made from goat’s milke (chèvre is French for goat). In regions where domesticated goats are kept, many kinds of goat’s milk cheeses are produced. France produces a great number of goat’s milk cheeses, especially in the Loire Valley & Poitou. There are several varieties, including Montrachet and cabecou, which is soaked in brandy. Chevre is usually vacuum-packed, though many connoisseurs seek out the more perishable but tastier paper-wrapped cheeses at specialty shops. Chevre also goes very well with white wine.
Here’s my recipe for Farfalle with Shrimp, Asparagus & Chevre:
2 oz dry farfalle, cooked
2 oz goat cheese
2 tablespoons butter
2 cups of asparagus, steamed & chopped in 1″ sections
1 lb shrimp, cooked
chopped parsley (optional)
Toss cooked asparagus with butter in pan over medium heat.
Add cooked farfalle & shrimp.
Add goat cheese and heat until melted.
To serve, top pasta with crumbled goat cheese.
Garnish with chopped parsley.
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