Cavatappi and Goat Cheese

A delicious recipe found on Bayberry Farms pasta bag.

• Ready In: 45 mins
• Yields: 4-6

Ingredients

• 8  ounces cavatappi pasta (corkscrew tube pasta)
• 1  tablespoon olive oil
• 3  cups  vidalia onions, sliced thinly
• 4  ounces  soft fresh goat cheese
• 1⁄2 cup milk
• 1  garlic clove, minced
• 3  tablespoons dry white wine
• 1 -2  teaspoon fresh sage, chopped (or 1/2 tsp. dried)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 3  tablespoons  toasted walnuts, chopped

Directions

1. Cook pasta according to package directions(10-11 minutes). Drain.
2. Heat oil in saucepan. Add onions and cook slowly until golden and caramelized, about 20-25 minutes. Stir occasionally.
3. To toast walnuts, place in a separate preheated skillet(preferably non-stick) and saute for a few minutes.
4. Combine goat cheese and milk in a small bowl and mix until well blended. Set aside.
5. Add garlic to onion in skillet, cook until softened, about 3 minutes. Add wine, sage, salt and black pepper. Cook until liquid has evaporated.
6. Remove from heat; add pasta and goat cheese mixture, stirring to melt cheese. Sprinkle with walnuts. Enjoy!
7. Refrigerate any leftovers.