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Gigli Flowers and Goat Cheese

Teeheehee!! Let’s delve into the world of bestiality, shall we? This recipe is a delicate marriage between smooooth, creamy, robust goat cheese and ruffly, playful, giggly gigli flower pasta – that’s chemistry at work.

*Note* This dish can be made several hours ahead. Simply cover and refrigerate it until you’re ready to bake. This allows ample time for foreplay with your honey before enjoying this animalistic treat together! Pour two glasses of wine and dial the oven to high!!

1/2 lb gigli (flower or campanelle) pasta
2 T butter
3 T flour
1 1/3 c cow boob juice
fresh ground black pepper
1/3 c packed parmesan cheese (grated)
1/2 c goat cheese
1 T olive oil

Topping
1/3 c parmesan cheese (grated)
2 T panko breadcrumbs
1/4 t dried thyme
1/4 c goat cheese
freshly grated pepper

1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to boil.
3. Add the pasta and cook for 9-10 minutes. Drain.
4. In a medium saucepan, melt the butter over low heat. When the butter is melted and sizzling, stir in the flour to create a roux and cook 1 minute.
5. Slowly add the boob juice, whisking constantly to create a smooth sauce. Let it cook about 5 minutes or until thick enough to coat the back of a spoon.
6. Remove the pan from the heat and slowly add the grated Parmesan and goat cheese, whisking to create a smooth sauce.
7. Season with salt and pepper to taste.
8. Use the olive oil to grease the bottom of a medium baking dish or four ramekins.
9. Mix the cheese sauce and pasta, then place into the dish(es).
10. In a small bowl, combine the parmesan, breadcrumbs, thyme and pepper.
11. Spoon mixture over the gigli and top with the remaining goat cheese.
12. Bake for about 25 to 30 minutes or until the cheese is melted and bubbling and the pasta is hot, hot, hot!!

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