Pasta with Three Goat Cheeses

A plate of pasta is a favorite with everyone. Hollow, ribbed pasta is the best for holding the sauce and green pasta is preferable, not only because the spinach flavor marries well with the cheeses but also to enhance the appearance of the dish. The blend of three types of goat's milk cheese is perfection itself. If some are unavailable you can substitute Garrotxa or "Drunken Goat."

Servings: 4

Prep Time: 20 min. [PT20M]

Cook Time: 30 min. [PT30M]

Ingredients:

12 oz green spinach pasta tubes
A splash of extra virgin olive oil
Sea salt

Sauce:
3 oz Majorero de Fuerteventura cheese
3 oz Los Ibores cheese
3 oz Murcia al vino cheese
8 fl oz light cream or full milk if a lighter sauce is wanted
White pepper

Preparation:

Place a pan of water on the heat with a splash of oil and a tbsp of salt.

When it boils, gradually add the pasta to prevent it from sticking together and cook over a moderate heat according to the instructions on the packet. As soon as it is al dente, drain and sprinkle with a little oil to keep the tubes loose. Mix with the sauce and serve.

Sauce: cut the rind off the cheeses and dice. Add the cream or milk and a pinch of white pepper. Place in a thick-bottomed pan over a medium heat and stir constantly until the cheeses melt and form a smooth creamy sauce.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.