Summary

Ingredients

• 500 g taliatelle or pappardelle (wide ribbon pasta)
• 4 small goat cheeses (0 g each e.g. Picandou or 1 cm slices from the roll)
• 4 tablespoon walnuts chopped or pecans, hazelnuts, shaved
• 300 ml milk, low-fat, whole milk or a milk-cream mixture
• 1 ½ tablespoon vegetable broth, granulated or meat broth (also homemade)
• 1 tablespoon flour butter or .5 heaped roux
• clove garlic
• 3 sprigs rosemary or 6 sprigs thyme
• Salt and pepper, from the mill
• Chilli powder
• 1 tablespoon cheese, grated

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Instructions

1. Cook the pasta in plenty of salted water until al dente.
2. Heat goat cheese sprinkled with nuts on baking paper in a preheated oven at 125 ° (convection 100 °) or in the microwave.
3. Heat the milk with the broth and the finely chopped herbs, leaving some of the rosemary or thyme. Thicken with flour butter or roux, possibly grated cheese, to the desired consistency, season with salt and pepper from the mill.
4. Spread the pasta on preheated plates, pour the sauce over them and put a goat`s cheese on each, sprinkle with the retained rosemary or thyme.