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.
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
- Preheat the oven to 375F
- Place the pasta in a buttered casserole.
- Mix in the spinach, no need to cook.
- Soften the chevre, cream cheese and raclette in the microwave and stir in the milk. Microwave until smooth.
- Add the lavender buds, salt and pepper.Pour over the pasta.
- Bake for 35 -40 minutes until top is crusty