Ingredients

• 1 lb dried fusilli pasta
• 1/4 cup butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/2 cup cream
• 1 cup crumbled goat cheese
• 4 green onions, sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Salt and freshly ground black pepper

Preparation

In a large pot of salted boiling water, cook the pasta until it is al dente, about 9 to 10 minutes.
While the pasta is cooking, in a large skillet, melt the butter over medium-high heat. Add the shallot and garlic. Cook, stirring, until the shallot becomes translucent, about 1 to 2 minutes. Pour in the cream and 1/2 cup of the pasta water. Reduce the heat to medium-low. Stir in the goat cheeese until it the mixture is smooth, aboout 1 to 2 minutes. Once smooth, transfer the pasta into the skillet. Cook, stirring occasionally, until the sauce has thickened, about 2 to 3 minutes. Stir in the green onions, parsley, and basil. Season with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.