Pasta With Creamy Goat Cheese and Snap Peas
Published August 10, 1993
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ pound creamy goat cheese
1 pound snap peas or snow peas
Salt to taste
¾ pound penne or other tubular pasta
2 tablespoons olive oil
1 tablespoon finely chopped garlic
4 large ripe plum tomatoes, cored and cut into small cubes
1 jalapeno pepper, seeded and chopped fine
Freshly ground pepper to taste
4 tablespoons coarsely chopped basil leaves
Nutritional analysis per serving (4 servings)
77 grams carbs; 17 milligrams cholesterol; 544 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 16 grams fat; 7 grams fiber; 767 milligrams sodium; 22 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Crumble goat cheese fresh from refrigerator. Let warm to room temperature.
- Step 2
Pluck off and discard the ends of the snap peas.
- Step 3
In a large pot, bring 4 quarts of water to a boil. Add salt and the pasta. Bring to a boil again and cook, stirring, for 6 minutes. Add the snap peas, bring to a boil again and cook 3 minutes more, stirring. Do not overcook. The pasta and the peas should be al dente. Drain, and reserve ¼ cup of the cooking liquid.
- Step 4
Meanwhile, in a saucepan, heat the olive oil, add the garlic and cook briefly. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper. Cook over medium heat, stirring, for 5 minutes.
- Step 5
Add the pasta and peas. Add the reserved cooking liquid, goat cheese and basil. Toss well. Adjust the seasoning. Cook briefly until thick. Serve immediately.
Private Notes
Comments
I added onion and substituted cherry tomatoes for the chopped tomatoes, sautéing them with the garlic and jalepeno until they burst. Used frozen peas instead of snap and found that I needed almost 2 cups of the pasta liquid to keep it creamy. I know, I know, I changed almost everything...but the basic jalepeno+tomato+goat cheese base with the herbs was delicious (oh, I added 1/2 cup of parsley as well)...creamy and seriously flavorful. I will do it my way, but I will make this again!
I liked this! I used home canned tomatoes in place of fresh. I will make this again.
Delicious! Made me a fan of snap peas, which I’d rarely eaten because I “don’t like peas.” But they’re at the farmers market now, as are some tomatoes. You can adapt if you like. I upped the garlic and basil, reduced pasta and added a pinch of sugar and bay scallops near the end of cooking tomato mixture. But it’s a great recipe exactly as is.
This is delicious. I used several tablespoons of tomato paste rather than plum tomatoes. Tasted great. Quick and easy. I made it with Tinkyada gluten-free fusilli. My wife loved it!