Pasta avec Trois Fromages

I had to think here because, although I am a linguist, and I spoke French fluently in high school, it has been a long, long time. In fact, I am not so sure about my English at this point.

Now, you ask, why oh why would I give a pasta dish a french moniker? Simple. Classic french ingredients. Chevre, spinach, lavender buds… You can substitute more cream cheese for the chevre but it won ‘t be quite as tangy. If you can find a local dairy that makes homemade chevre then go for itl. That is what I use.

This is my entry to Presto Pasta for this week, hosted by Sara of I’m a Food Blog.


Pasta avec Trois Fromages

  • 1 lb pasta, your choice, cooked and drained
  • 4 oz. of fresh chevre
  • 4 oz. of cream cheese
  • 4 oz. raclette or mozzerella
  • 1 lb fresh baby spinach
  • 1/4 cup culinary grade lavender buds
  • 1 1/2 cup half and half or raw goat’s milk
  • 2 tbs unsalted butter
  • salt and pepper to taste
  1. Preheat the oven to 375F
  2. Place the pasta in a buttered casserole.
  3. Mix in the spinach, no need to cook.
  4. Soften the chevre, cream cheese and raclette in the microwave and stir in the milk. Microwave until smooth.
  5. Add the lavender buds, salt and pepper.Pour over the pasta.
  6. Bake for 35 -40 minutes until top is crusty

serves 6

Share This Post:
    • Kelly

      Holy cow, that sounds so good!

    • Jen of a2eatwrite

      This looks luxurious and lovely. I think I’ll plant some lavender this weekend.

    • Ruth

      I love local goat cheese (in fact I did one myself this week )

      Now I’m going to have to try some of yours…I even have lavender buds!

      Thanks for sharing this with Presto Pasta Nights.

    • Elyse

      Ooo, tres magnifique! This pasta dish looks absolutely fabulous. And I love that you used chevre. So creamy and delicious. Amazing!

    • Elizabeth

      Looks delicious!

    • Diana

      Love white cheeses with pasta and spinach – plus great added touch of lavendar buds. Delicious.

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    • Marye Audet

      It is! You forgot to looks yummy. ;)

    • Marye Audet

      This time of year, Ruth, I have to make cheese to keep up with the milk. :/

    • Marye Audet

      Jen, I love lavender. I have it planted by where the front stairs to the porch are going to be.

    • Marye Audet

      Elyse, with goats you have an abundace of milk in the spring and it is scarce in the fall. You learn to adjust.

    • Marye Audet

      The lavender buds sparked it up a little.