Creamy Garlic & Goat’s Cheese Pasta
- 2 Tbsp. butter
- 4 garlic cloves, crushed
- 2 cups cream
- Salt and freshly ground black pepper, to season
- 400 – 500g fresh tagliatelle, cooked al dente
- 80g Parmesan cheese, grated
- 200g goat’s cheese
Melt the butter in a casserole over a low heat. Gently fry the garlic for 1 minute. Add the cream and simmer for 5 minutes. Season to taste.
In a separate pot, boil the pasta until al dente.
Toss the pasta and cream together in a Le Creuset Pasta/Salad Bowl. Sprinkle with Parmesan and crumble over the goat’s cheese.