By Jules Clancy

This is one of those simple little pasta dishes that takes as long to prepare as the time to boil the water and cook the pasta. I love using chervil for its delicate leaves but flat leaf parsley also works well, just make sure the leaves are torn into smallish pieces.

If you happen to be serving a die-hard carnivore a few slices of prosciutto grilled until crispy and sprinkled on top wouldn’t go astray.

400g angel hair or other long pasta such as vermicelli
1 bunch chervil or flat leaf parsley (leaves picked)
1 bunch chives, finely chopped
150g soft goats cheese, at room temperature
100g unsalted butter, chopped into 1cm cubes at room temperature

Bring a very large pot of salted water to the boil. Place butter in a large warmed ceramic bowl. Cook pasta as per the packet directions. Drain pasta and add to butter bowl. Toss pasta to distribute and melt the butter then toss through the herbs and season. Divide pasta between 4 warmed bowls and top with chunks of goats cheese and enjoy with a crisp glass of Arlewood sauvignon blanc semillon 2008.

This entry was posted on Friday, December 12th, 2008 at 9:48 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.