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Goats' cheese and pea pasta
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Quick and easy pasta dinner for busy weeknights.
Ingredients:
- 350g dried pasta
- 500.00 ml frozen or fresh peas
- 18.20 gm olive oil
- 1l chicken stock
- 240g soft goats' cheese
- 250.00 ml grated parmesan
- 40.00 ml finely chopped basil
Instructions:
- Boil the pasta in a large pot of salted water until al dente. Add the peas for the last 5 minutes of cooking. Drain, then coat with olive oil to prevent sticking. Set aside.
- In a saucepan, simmer chicken stock over medium heat until reduced by half. Crumble in goats' cheese and whisk until smooth. Season with salt and pepper.
- Strain the piping hot water over the pasta and peas to heat them up, then mix into the sauce. Add half of the parmesan and fresh basil, toss to combine. Garnish with the rest of the parmesan and a sprinkle of black pepper before serving.
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