Farfalle with goat’s cream cheese and poppy seeds
Goat’s cream cheese, mascarpone, cherry tomatoes and poppy seeds make an exceptionally tasty pasta sauce
15 Min.
Gesamtdauer
10 Min.
Arbeitszeit
Zutaten für Personen
1/2 onion
1 garlic clove
1 tbsp olive oil
100 g mascarpone
50 g fresh goat’s cheese
50 ml cream
50 ml vegetable stock
salt
100 g fresh farfalle
100 g cherry tomatoes
2 sprigs basil
1 tbsp poppy seeds
pepper
Zubereitung
- Peel and finely dice the onion and garlic.
- Heat a pan, add the oil and sauté the onions and garlic until the onions are translucent.
- Add the mascarpone, goat’s cheese, cream and vegetable stock to the onions and simmer gently for 5 minutes.
- Halve the cherry tomatoes.
- Remove the basil leaves from the stalk and tear into pieces.
- Pour the water into a medium saucepan, add plenty of salt and bring to the boil.
- Cook the farfalle in the boiling water for approx. 3 minutes until they are “al dente”.
- Pour a little of the pasta water into a small bowl.
- Drain the farfalle and mix with the goat’s cheese sauce.
- Adjust the consistency with a little pasta water if necessary.
- Add the poppy seeds and halved cherry tomatoes.
- Season to taste with salt and pepper and garnish with basil.
UNser TIPP
This dish is also delicious with fresh sheep’s cheese. The farfalle can be replaced with any type of pasta.
