Farfalle with Spinach Chevre Creme

This French style pasta entree is very simple and tasty!

     The main flavor in the creme sauce is fresh French chevre cheese.  Chevre is a soft, fresh, goats milk cheese that has a natural tangy flavor that goes very well with spinach.
     Chevre is fat free, so it will not melt like a cow's milk cheese.  The cheese will only soften and combine with the cream sauce and this step takes a little bit of time.  Be patient and do not think that there is something wrong with the cheese, because it does not melt quickly!
  
     Farfalle with Spinach Chevre Creme:
     Cook 1 portion of farfalle pasta in boiling water, till it becomes cooked al dente.  Be sure to stir the pasta with a wooden pasta stick occasionally.  The sauce can be made while the pasta cooks!
     Heat a saute pan over medium/medium low heat.
     Add 1 tiny splash of olive oil.
     Add 1 clove of finely chopped garlic.
     Add 1 tablespoon of finely minced onion.
     When the onions turn clear in color, add 2 handfuls of fresh baby spinach leaves.  (Remove the stems from the spinach first!)
     Saute and stir, till the spinach becomes wilted.
     Transfer the spinach from the pan to a dish and set the wilted spinach aside.
     Return the pan to medium/medium low heat.
     Add 3/4 cup of cream.
     When the cream begins to simmer and when it starts to gently reduce, add sea salt and black pepper.
     Add 1 pinch of Herbes Du Provence.
     Add 1 pinch of white pepper.  (Add no salt!  Salt will detract from the chevre cheese flavor.)
     Add 2 ounces of soft Chevre cheese slices.
     Reduce the temperature to medium low low heat.
     Stir with a whisk, till the chevre cheese becomes part of the sauce.
     Gently simmer and reduce the sauce, till it becomes a medium thin cream sauce consistency.
     Add 10 to 12 Italian parsley leaves that are torn.  (Simply tear the leaves with your fingers!)
     Add 1 tablespoon of chopped roasted peeled pimiento.
     Add the reserved wilted spinach to the sauce and stir.  (Holding the spinach on the side, till the sauce is finished will help to keep the spinach a brighter color.)
     Reduce the temperature to very low heat.
     The farfalle pasta should be al dente by this time.
     Drain the water off of the pasta.
     Add the al dente cooked farfalle pasta to the sauce in the pan.
     Toss the sauce and pasta together.
     Place the pasta on a plate.
     Sprinkle a little bit of chopped roasted peeled pimiento over the pasta.
  
     The rich flavor of the Chevre goat cheese is nice in a cream sauce and the Farfalle pasta does pick this sauce up well.  The pinch of Herbes du Provence adds a little bit of depth to the flavor of the sauce.  Remember, only make enough sauce to flavor a pasta and not flood a pasta!  Yum!  ...  Shawna