I still quite vividly recall my revulsion and disappointment the first time I tried gluten-free pasta. It was precisely that moment when I dejectedly decided to forgo pasta entirely – so despondent was I.
So that was about a year ago. I have eaten in the last couple of months pasta on a couple of occasions. And I would have to say that I’ve been surprised. And impressed. Part of me wonders whether a year was long enough for me to forget what good pasta tasted like or whether I just lucked out and got a really crappy glutenfree pasta that year ago. But mostly, I’m just happy to have pasta back on the list of things to eat.
And that many of my favourite recipes are back on the cards. Like this one.
For four people:
- about 150g of goats cheese
- 4 medium red (aka Spanish) onions
- about 200g good red pesto
- about 400g of pasta
- olive oil
- salt and black pepper
- Bring a large pot of salted water to the boil.
- Whilst the water is coming up to boiling
- Put a pan on the heat with a lug of olive oil in it.
- Cut the onions into wedges and add to the pan with a grind of black pepper and a pinch of salt.
- The onions should be ready when they are soft, sweet and have taken some golden brown colour. When this is about 5 minutes away, add the pasta to you pot of boiling salted water.
- When the pasta is al dente, drain it and return it to the pot.
- Add the onions, pesto and crumbled goats cheese into the pasta, stir and allow the heat of the pasta a moment to melt the cheese into the sauce.
- Serve with some chopped fresh parsley scatter atop the pasta.