Creamy goat cheese, fresh mint and green peas are the perfect pairing for this satisfying pasta dish.
Fresh peas and mint are synonymous with Spring. In colder months, I keep peas in the freezer to throw into rice pilaf, an Asian soup or a classic tuna casserole. Frozen peas are convenient in a pinch but nothing compares to freshly shelled peas straight from the garden.
During a recent visit to my local farmer’s market, I discovered beautiful English sweet peas. To shell the peas, simply snap off the end and tear the stem backward to open the “seam”. Using your fingers, gently push out the beautiful, green peas.
Your fork is waiting.
Whole Wheat Pasta with Goat Cheese
Creamy goat cheese, fresh mint and green peas are the perfect pairing for this satisfying pasta dish.
Servings:
Ingredients
- 8 oz whole wheat penne
- 1 qt fresh sweet peas (shelled or frozen)
- 1 tbs extra virgin olive oil
- 2 oz goat cheese
- 2 tbs fresh mint (minced)
- ¼ c scallions (thinly sliced)
- 1 zest of lemon
- Salt and pepper to taste
Instructions
- Bring a large pot of salty water to a boil and cook pasta according to package instructions.
- One minute prior to draining pasta, remove 1/2 c starchy cooking liquid and add in the fresh peas.
- Drain peas and pasta and pour back into the pot.
- Stir in olive oil, goat cheese, mint, scallions, lemon zest and starchy cooking liquid.
- Stir well and season with salt pepper to taste.
Notes
Great source of Vitamin C and good source of iron.
Nutrition
Calories: 274kcalCarbohydrates: 46gProtein: 11.2gFat: 8.4gSaturated Fat: 2.5gTrans Fat: 0gCholesterol: 6mgSodium: 53mgFiber: 7.7gSugar: 2.5g
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