Cavatappi And Goat Cheese

• 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

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

cavatappi pasta, olive oil, vidalia onions, goat cheese, milk, garlic, white wine, fresh sage, salt, black pepper, walnuts

Taken from www.food.com/recipe/cavatappi-and-goat-cheese-391632 (may not work)