Farmhouse Pasta

Total time: 30 minutes
    The sauce cooks in the time it takes to boil the water, so it's quicker if you use fresh pasta.  The recipe is based on one I found ages ago in 'The Book of Sauces'.   The original recipe said to thaw the spinach and squeeze dry... then add water.  That didn't seem very logical to me so I put the spinach in frozen.  The sauce is meant to be very thick - add more water as desired.

 Ingredients:

• 1 small onion or 1/2 larger one
• 2 cloves garlic
• 4oz (120gr) mushrooms
• 1 tbs olive oil
• 8oz (240gr) frozen spinach   or fresh
• 4oz (120gr) Prosciutto, Serrano or other dry-cured ham
• 4 tbs tomato paste   1 small can
• 1 - 3 tbs water
• 1 little box chevre (goat cheese) - the little cartons of creamy goat cheese, 5oz (150 gr)  Chavrie in U.S.; Chevraux in France)
• 4oz (120gr) dry spaghetti  or 8oz (240 gr) fresh

 Instructions:

• Cook pasta according to package instructions. 
• Clean mushrooms (techniques).  
• Chop onions, mushrooms and ham. 
• Mince garlic.
• Heat oil in medium nonstick skillet over medium heat. 
• Add onions, garlic, mushrooms and ham.  Sauté for 5 minutes. 
• Add tomato paste, spinach and 1 tbs water, reduce heat to low, cover and simmer for 15 minutes. Mind the spinach so that it thaws.   If sauce starts to dry out add more water.
• Add goat cheese and stir until it melts. 
• Toss with pasta and serve immediately.