Tagliatelle with goat cheese and walnuts

Ingredients for 4 servings:

• 500 g tagliatelle or pappardelle (wide ribbon noodles)
• 4 small goat cheeses (40 g each, e.g. Picandou or 1 cm slices from the roll)
• 4 tbsp chopped walnuts or sliced ​​pecans, hazelnuts
• 300 ml milk, low-fat, whole milk or milk-cream mixture
• 1 ½ tbsp vegetable broth, granulated or meat broth (also homemade)
• 1 tbsp flour butter or 1.5 heaped tbsp roux
• n. B. garlic clove(s)
• 3 sprig(s) rosemary or 6 sprigs thyme
• Salt and pepper, from the mill
• chili powder
• 1 tbsp cheese, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick pasta for 3 – 4 people

Cook pasta al dente in plenty of salted water. Sprinkle goat cheese with nuts and heat on baking paper in a preheated oven at 125°C (100°C fan oven) or in the microwave. Heat milk with broth and picked, finely chopped herbs, reserving some of the rosemary or thyme. Thicken to the desired consistency with flour butter or a roux, and grated cheese if desired. Season with salt and freshly ground pepper. Divide pasta among warmed plates, pour sauce over the pasta, and place a slice of goat cheese on top, sprinkled with the reserved rosemary or thyme.