Pea and Goat Cheese Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
624 kcal
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Course
Main Course
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Cuisine
Italian
Pea and Goat Cheese Pasta
Description
The recipe starts with gently cooking thinly sliced onions in extra virgin olive oil to develop a soft, sweet base. Vegetable broth is added and brought to a simmer, into which frozen peas are introduced to cook through and absorb flavor. Meanwhile, pasta is boiled salted water until nearly al dente, then drained while reserving some pasta water.
The drained pasta is combined with the onion and pea broth over medium-high heat, cooking briefly and adding reserved pasta water as needed to create a light sauce. Crumbled goat cheese is stirred in, melting gently to coat the pasta and peas, while freshly ground black pepper seasons the dish.
This pasta is a balanced meal with a smooth, creamy texture from the goat cheese contrasting with the tender peas and onions. It works well as a simple lunch or dinner option when you want fresh vegetable flavors paired with comforting pasta.
Ingredients
- 2 onion
- ¼ cup extra virgin olive oil
- 12 oz dried pasta
- 1 tablespoon salt
- 1½ cup vegetable broth
- 3 cups peas frozen
- 4 oz goat cheese - 1 small grocery store log
- salt
- black pepper
Instructions
- Start a large pan of water on the hob to boil.
- Peel the onion and slice it into thin half-moons.2 onions
- Add the olive oil to a large skillet, add in the onions and cook over medium-low heat for 6-8 minutes until softened.2 tablespoons extra virgin olive oilchopped onion
- Add the vegetable stock to the onions and bring to a boil; reduce to a very low simmer.1½ cups vegetable broth
- Once the pasta water is boiling, salt it and add the pasta. Set your timer for 2 minutes less than the packet suggests.1 tablespoon salt12oz/340g dried pasta
- Add the frozen peas to the simmering vegetable stock.3 cups frozen peas
- Reserve a cup of the pasta water and then drain.
- Turn the heat up to medium-high under the skillet and add the pasta and ¼ cup of the cooking water.
- Stir well and cook for a further minute or two or until the pasta is cooked to your liking.
- Add extra pasta cooking water if the pan gets too dry.
- Crumble over the goat's cheese and plenty of black pepper. You shouldn't need salt as the cheese and broth add salt. But add to taste.4oz/110g goat cheeseblack pepper (to taste)salt (to taste)
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 85g | 28% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 13mg | 4% |
| Sodium | 814mg | 34% |
| Potassium | 543mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 1314IU | 26% |
| Vitamin C | 48mg | 53% |
| Calcium | 99mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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