You are here

Tagliarini With Chevre & Olives

Italian.Chef's picture
  Pine nuts 1⁄4 Cup (4 tbs)
  Whipping cream 2 Cup (32 tbs)
  Regular strength chicken broth 2 Cup (32 tbs)
  Soft unripened chevre 12 Ounce, trimmed of coating, if necessary
  Olives 1⁄2 Cup (8 tbs), pitted and chopped (Spanish Style / Nicoise)
  Tagliarini/12 ounces fresh tagliarini 8 Ounce (Dry)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Grated orange peel 1 Tablespoon
  Chopped chives 3 Tablespoon
  Chives 2 (Whole)

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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (12 votes)