Pesto Goat Pasta

1 box fettucine, cooked according to package
5 tablespoon butter
1 clove garlic, crushed
¼ cup flour
1/4 cup sour cream
2oz goat cheese by Natural and Kosher
4 tablespoon prepared pesto
11/2 cups whole milk
Kosher salt and fresh cracked pepper to taste

In a deep sauté pan on low heat, melt butter and then add in clove of garlic and stir.

Add ¼ cup flour and mix in with butter till it becomes a thick paste. This is called a roux. Cook for 1 minute on low.

While continuously stirring add the sour cream and goat cheese, then and pesto until it also becomes thick.

Add in the milk slowly, and continue to whisk till it becomes thickened, which will happen at boiling point.

Season with salt and pepper.

Toss in cooked pasta and mix well. Serve with a poached egg on top.

Note: The sauce can be made up to 3 days in advance and placed in the fridge. When reheating the sauce which may have thickened from being in the fridge, add a little milk to loosen the sauce, and re-season with salt if needed.

© Naomi Nachman

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