Farfalle with Peas & Goat Cheese
Source: Family Circle magazine
Ingredients:
- 8 ounces farfalle pasta
- 1 1/2 cups frozen peas, thawed
- 1 large red pepper, seeded and cut into 1/4 inch strips
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1/8 teaspoon red pepper flakes
- 1/2 cup white wine
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1 bunch chives, cut into 1/2 inch pieces
- 3/4 cup chopped walnuts, toasted
- 1/2 cup crumbled goat cheese
Directions:Bring a medium sized pot of salted water to a boil. Cook pasta according to package directions, about 12 minutes, reserving 1/4 cup of the pasta water. Add peas and red pepper to past pot for last 2 minutes of cook time. Drain pasta mixture and set aside.Meanwhile, stir together cornstarch and 1 tablespoon water; set aside. Heat olive oil in a large non-stick skillet over medium-high heat. Add garlic, oregano, and red pepper flakes and cook 1 minute. Stir in wine and bring to a boil. Cook for about 2 minutes, stirring occasionally. Stir in chicken broth and bring to a boil. Stir in cornstarch mixture and cook 2 minutes or until thickened. Stir in salt.Add pasta mixture to skillet and stir together with sauce. Stir in chives, walnuts and 1/4 cup os the goat cheese, adding reserved pasta water by the tablespoonful if mixture appears dry. Sprinkle with remaining goat cheese.Enjoy!
Jennifer says
March 22, 2010 at 6:33 pmlooks delicous! i'll give it a try this week.
did your kids like it?
my kids are still a bit reluctant to mix things, i started it out of shear survival i used to serve a starch, a veggie and protein but didn't make a lot of 'dishes' and now that's mostly what they like.
i'll try putting the 'toppings' in separate bowls so they can add whatever they like. it makes it more fun for them.
Tina says
March 23, 2010 at 4:27 amOh Yummy knocking in your door and inviting myself for dinner!