Creamy Pasta with Tomato Confit and Fresh Goat Cheese
- Recipe by Terrance Brennan
Pairing Suggestion
Jason Miller, wine director at Picholine, pairs this recipe with the 2006 Charles Joguet Cuvée Terroir, a Cabernet Franc from Chinon in France’s Loire Valley. When grown in Chinon, this red grape tends to have herbal, spicy notes that make it an ideal match for goat cheese as well as tomatoes. Another good Chinon to look for is the cherry-inflected 2006 Marc Brédif.
Creamy Pasta with Tomato Confit and Fresh Goat Cheese
- Recipe by Terrance Brennan
Slideshows
- Find 10 more recipes in our New York City Michelin Chefs slideshow.
- Find 5 more recipes in our Perfect Pairings slideshow.
Creamy Pasta with Tomato Confit and Fresh Goat Cheese
We made the recipe with fresh pasta and none of it survived to be leftovers. We added extra goat cheese and tomatoes..
Posted by: badgerchicrah on October 25, 2009
What an impressive pasta meal! Whoever realized how wonderful pasta could be cooked risotto style is simply brilliant. I found that ½ pound of pasta measured 2 cups which required 4 cups of chicken stock that I heated before adding it to the pasta. The goat cheese made this dish quite tangy; I think I might prefer using mascarpone next time. My pickiest eater is already claiming "dibs" on the leftovers.
Posted by: loribhowe on October 6, 2009
Amazing. I added a bit more goat cheese but this is absolutely delicious.
Posted by: brooke321 on September 13, 2009
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