Monday, October 14, 2013

Creamy Pea Rigatoni with Goat Cheese and Chestnuts

We finally managed to rid our pantry of the beloved chestnuts! We went through pound of them this weekend. This was an easy two-pot dinner. Pasta for one. And simultaneously, a simple pan-caramelizing of onions, chestnuts and summer peas, finished with cream, goat's brie, a lil' pasta water and tons of cracked pepper and fresh basil. After draining the pasta, crack two egg yolks into the pot and stir to coat the noodles, much like a carbonara. The residual heat will cook the yolks, but work fast so they don't clump. Add in the sauce, mix and serve with more fresh basil.

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