Creamy Green Onion Pasta

This has been the week of de-cluttering. So far we have taken stacks of clothes and books to Goodwill, sold 2 celli and a bass amp (and are still waiting for takers on the drum kit), donated a futon to the skateboard shop downstairs, bought a bookshelf to organize the stuff we’re still keeping, and rearranged the entire apartment. Sometimes it feels nice to get rid of what is no longer serving you – ¬†purging your life of what you used to be to make way for what you will become. This summer is the beginning of some big changes in my life, as well as my boy’s life. I’ll be sharing some of those changes with you later, but in the meantime let’s just make some room for some good things to happen.

So, somehow I ended up with a HUGE bunch of green onions, and little else, and had to make some room in the fridge.

So I cut them all up, sauteed with some oil and salt, and at the last minute they got blended with a bit of goat cheese for a creamy sauce for pasta. I think Heidi made a similar sauce in Super Natural Cooking.

For a garnish, some toasted pine nuts, oregano (though you could use basil or another herb) and more goat cheese.

Creamy Green Onion Pasta

12 oz. whole what pasta (I used a gobbetti shape)
1 big bunch of green onions (at least 12) roughly chopped
2 T. olive oil, divided
1/2 to 3/4 tsp. sea salt (depending on how salty your goat cheese is)
4 oz. goat cheese, divided
1/4 c. pine nuts
2-3 T. fresh oregano, or another herb

Cook pasta according to package directions. Mine said to boil for 10-12 minutes. Make sure to taste for doneness. Reserve 1/4 cup of the pasta water and drain the pasta. Set aside.

Meanwhile, heat 1 tablespoon of oil in a skillet over medium low heat. Add green onions and cook for 5-6 minutes, until they turn bright green, but make sure not to let them brown. Transfer to a food processor, or use an immersion blender. Combine the onions with the remaining oil, salt, and the reserved pasta water. Process until fairly creamy, but still has a few chunks. Stir in half of the goat cheese until melted.

Heat a dry skillet over medium heat. Toast the pine nuts until just starting to turn brown. Keep a close eye out, they go from raw to burnt in an instant.

Combine the pasta and sauce in a serving bowl. Top with the pine nuts, oregano, and the rest of the goat cheese, crumbled.

serves 3-4

 

2 Responses to “Creamy Green Onion Pasta”

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  1. Jenny says:

    Yum, this looks perfect for summer.

  2. Some faggot. says:

    Looks scrumdelicios!

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