Caprette de Ba Vi pasta recipe

When you cook cheese with pasta, you can never go wrong. Here is a great recipe to bring your pasta to another level and revealing all the signature flavours of our Caprette de Ba Vi with the subtle fresh taste of spinach.

Maison Béjo pasta recipe ingredientsFor 4 people, all you need is:

  • 400gr of fettuccini or any pasta you love!
  • 1 piece of 90gr of Caprette de Ba Vi
  • 150gr of spinach
  • 4 cloves of garlic
  • A lime
  • Salt & pepper
  • Olive oil

And now, let’s cook!

Step 1:

Fill up a big pot of water, add some salt and bring it to a boil on high heat.

Step 2:

In a large pan or a pot, gently drizzle with olive oil. Once hot, add the minced garlic and stir for about 2 minutes. Then, add your fresh chopped spinach (and if you have some basil leaves) until almost cooked. Remove the pan from the heat.

Step 3:

Add the pasta to your boiling water and follow the time instruction on the packaging. Once gently soft and cooked, remove the pasta and keep around 150ml of the pasta cooking water. This water, filled with starch and mixed with the cheese, will help you get a thicker and creamier texture for your pasta dressing.

Step 4:

Bring back your pan of spinach and garlic to medium heat. Add the Caprette de Ba Vi diced  (keep some crumbles to garnish your plate) with some water from the pasta (a bit by a bit until you get the consistency you’d like). Add a small squeeze of lime and once the cheese melted, add your fettuccini. Gently mix until melted and hot.

Step 5:

Transfer everything to your serving plate or bowl. Top up with some Caprette de Ba Vi crumbles, a fresh basil leaf or a raw spinach leaf and you are, ready to enjoy!

Goat cheese and spinach pasta

To know more about the Caprette de Ba Vi, the origins of our creation and how it is made, find out more right here.

And to order some Caprette de Ba Vi and try out this recipe, order our aged goat cheese right here 

 

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