6 oz. penne rigate
1. Cook penne to al dente in about 2 quarts of water.
2. While the penne is cooking, clean scallions and slice very thinly, both the white part and the tender green. Combine with walnuts and olive oil in a pan. Sauté over medium heat until scallions are transparent, but not browned, about 5 minutes. Remove from heat.
3. When the penne is done, drain it, and return to the pan. Add oil/scallion/walnut mixture, and goat cheese. Heat over medium heat, stirring frequently, until cheese melts, only a minute or two. Add cream and Romano cheese, and continue to heat while stirring constantly, until the cream and cheeses blend into a sauce. Add ground white pepper to taste. Serve immediately. Serves 2.
Nutritional data per serving: Calories 831; protein 27 g; carbohydrates 71 g; fat 50 g; cholesterol 81 mg; sodium 431 mg.
Notes: This is very rapid to make, and delicious. It's one of those odd foods that it takes a while for the flavors to accumulate in your mouth, maybe on account of the onion component. The first bite or two tastes almost too bland, but then the taste somehow takes off, and the rest of it tastes great. There's no added salt in the original recipe; I wonder if that would help? The recipe is from the food section of my local Philly Inquirer, from a number of years ago; I don't know where they got it from.
BTW, if you don't eat it at one sitting, and re-heat it the next day, the sauce turns into oil and unemulsified solids. Edible, but not as good as it should be. To fix this, heat it in a pan with a little milk, say 2-3 tablespoons, stirring constantly as it comes to a boil. The milk helps re-emulsify the oil-and-milk-solids sauce, and turns the dish back into what it was when you first made it.
I have made this with both Chevre, which is really goat cheese, and Feta, which in the US is usually made with cow's milk, and both are good. To be honest, I can't really tell the difference, and probably the Feta is cheaper.