This recipe grew out of another recipe that my mother-in-law used to make for my husband when he was a child. The original recipe was with emmentaler cheese and chopped ham. I decided to swap out the emmentaler for Goat Cheese because its freshness pairs better with Sauvignon Blanc. And Weingut Thörle makes a Sauvignon Blanc that will make you do a double take, as I did the first time I tried this wine.

Ingredients

Serves 4

500 g tube shaped pasta
3 leeks thinly sliced
2 cloves of garlic, minced
4 eggs
400 g crème frâiche
1 handful fresh thyme, finely chopped
600 g goat cheese, softened 
100 g bread crums
  olive oil
  chopped parsley for garnish
  salt and black pepper

Method

 

Preheat your oven to 200°C. In a large pot, bring three quarts of water to a boil. Add enough salt to the water, so that it tastes like the sea. Cook the pasta for about four minutes, add the leeks and cook one minute longer.

 

While the pasta is cooking beat the eggs in a large bowl and fold in crème frâiche, garlic, thyme, and goat cheese. Mix until all the ingredients are well incorporated and season with salt and pepper. Drain pasta and leeks into a colander.

 

Combine pasta with the goat cheese mixture and pour into a baking dish that has been greased with olive oil. Top with bread crumb, drizzle with olive oil and bake for 30-40 minutes or until the top is golden brown.

 

Garnish with chopped parsley.

 

Background Music: 100% by Sonic Youth