Truffle goat gouda cheese pasta

main dish

4 servings

1/5

20 minutes

20 minutes

500 gr fresh pasta • 200 gr truffle goat gouda • 60 gr hazelnuts • 1/3 bouquet of chervil • 40 cl liquid cream • 1 shallot

• Melt a knob of butter in a saucepan.
• Finely chop the shallot and caramelize it over a low heat in the melted butter.
• Coarsely chop the hazelnuts and finely chop the chervil. Set aside.
• Add the liquid cream to the shallot and stir.
• Grate half of the truffle goat cheese Gouda over the pan.
• Stir and let the cream infuse over low heat, stirring occasionally.
• Grate the remaining Gouda and set aside in a small bowl.
• In a pan of boiling water, cook the pasta then drain and mix with the infused cream.
• Sprinkle with the remaining Gouda, hazelnuts and chervil.