Cavatappi And Goat Cheese - cooking recipe

Ingredients

8 ounces cavatappi pasta (corkscrew tube pasta)
1 tablespoon olive oil
3 cups vidalia onions, sliced thinly
4 ounces soft fresh goat cheese
1/2 cup milk
1 garlic clove, minced
3 tablespoons dry white wine
1 -2 teaspoon fresh sage, chopped (or 1/2 tsp. dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons toasted walnuts, chopped

Preparation

Cook pasta according to package directions(10-11 minutes). Drain.
Heat oil in saucepan. Add onions and cook slowly until golden and caramelized, about 20-25 minutes. Stir occasionally.
To toast walnuts, place in a separate preheated skillet(preferably non-stick) and saute for a few minutes.
Combine goat cheese and milk in a small bowl and mix until well blended. Set aside.
Add garlic to onion in skillet, cook until softened, about 3 minutes. Add wine, sage, salt and black pepper. Cook until liquid has evaporated.
Remove from heat; add pasta and goat cheese mixture, stirring to melt cheese. Sprinkle with walnuts. Enjoy!
Refrigerate any leftovers.