Goat cheese and lemon rondini
I like to experiment with ready made pasta dough. Even though I'd love to get a pasta thing for my kitchen aid. But we live next to a pasta "factory" where we can buy the dough. You even get it in supermarkets these days.
This is inspired by a ottolenghi recipe. Perfect to use up some left over goats cheese - something we always have.
- Leftover goats cheese approx. 150gr
- Zest of one lemon
- 1 egg white
- salt and pepper
- 30 gr butter
- red pepper flakes
- chopped tarragon
Mix together the goats cheese, squash it with a fork. Add 3/4 of the lemon zest. Season with salt and pepper.
Make the pasta. I always use two layers and "glue" them together with some beaten egg white.
Use a glass to cut out the rondini this will seal them together. Cook immediately or cover with cling film till you cook them .
Cook in boiling saltwater for 3-5 min.
In a small pan, melt the butter till it starts to turn slightly brown. Add the red pepper flakes and some more lemon zest.
Season with a bit of salt.
Put the butter over the rondinis and sprinkle on the tarragon.
Lovely simple dinner I must say! Or maybe a primi if you want to impress ...
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