Linguine with Onion Confit, Goat Cheese, and Walnuts

Ingredients

• 1 ounce chèvre crumbled (mild goat cheese)
• 0.3 cup cooking wine dry white
• 0.3 cup basil fresh chopped
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 9 ounce pkt spinach plain fresh
• 3 tablespoons walnuts toasted chopped
• 4 cups onion yellow thinly sliced

Equipment

• frying pan

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and salt; stir well. Cover and cook 15 minutes, stirring occasionally. Stir in garlic; cook, uncovered, 15 minutes or until onion turns deep golden, stirring frequently.
3. Add wine; simmer 3 minutes, stirring occasionally.
4. Remove from heat; set aside, and keep warm.
5. Cook pasta according to the package directions, omitting salt and fat.
6. Drain pasta, reserving 1/4 cup cooking liquid.
7. Add cooking liquid, pasta, basil, and next 3 ingredients to onion mixture; toss well.
8. Serve immediately.