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 …read more

This is my entry for Presto Pasta Night.  The host this week is Ivy of Kopiaste.  If you haven’t checked out her blog you should.  Why? Because it is always incredible, that’s why.
I am finding interesting and varied pasta shapes more and more in the local stores.  This may be old news to some of you but trust me, around here you just don’t get the variety that you do in other places.  Apparently that is changing, something for which I will foreve be grateful because I get bored easily.

 
Let’s just get that solid right up front.  What I am about to share with you has nothing to do with the insipid, slimy gluey stuff that your parents used to force you to eat so that you could grow up big and strong like Popeye.  Nope.  No way.  This is rich and creamy, with so much flavor that your mouth almost explodes before the spoonful melts away leaving you with a deep desire to do that again.
Want a cigarette?

 
I love spinach but several of my family members absolutely do not!
There is something about the combination of balsamic vinegar and bacon and spinach, though, that wakes up your taste buds and lets them know that you know what you are doing.